This chili was a huge hit at my house! I couldn’t stop eating it! It’s really easy, but give yourself an hour or so to let it simmer and the flavor develop!
2 garlic cloves, chopped
2 pounds ground beef or turkey or chicken (or any combo)
1 onion, diced
1 bell pepper, diced
1-2 jalapenos, diced (optional)
1 teaspoon oregano
1 Tablespoon ground cumin
1/4 teaspoon cayenne pepper (optional)
2 Tablespoons chili powder
1 48-ounce can crushed tomatoes (you can also use tomato sauce or diced tomatoes)
1 Tbsp. olive oil
Salt and pepper
2 pounds ground beef or turkey or chicken (or any combo)
1 onion, diced
1 bell pepper, diced
1-2 jalapenos, diced (optional)
1 teaspoon oregano
1 Tablespoon ground cumin
1/4 teaspoon cayenne pepper (optional)
2 Tablespoons chili powder
1 48-ounce can crushed tomatoes (you can also use tomato sauce or diced tomatoes)
1 Tbsp. olive oil
Salt and pepper
1. Heat oil in a dutch oven or other large pot over high heat
2. Add the onion and bell pepper and saute until starting to brown. Add the garlic and saute for about 1 min. being careful to not let it burn.
3. Add the meat and cook until brown. Season with salt and pepper.
4. Drain off some of the excess fat.
5. Pour in the tomatoes and stir.
6. Add the spices and a little more salt and pepper.
7. Cover and reduce heat to low. Simmer for about 45 min. to 1 hour, stirring occasionally. If it becomes too dry, add water a little at a time until you get your desired consistency.
8. Adjust seasonings and serve…hoping to have leftovers for lunch tomorrow!
P.S. I served this over oven roasted spagetti squash. Yum! Yum
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