Serves: 6 – 8
INGREDIENTS
- 1 tablespoon corn oil or canola oil
- 2 pounds ground beef
- 1 Spanish onion, finely minced
- 2 green bell peppers, chopped
- 1 red bell pepper, chopped
- 2 28-ounce cans crushed plum tomatoes
- 1/2 tablespoon Fairway paprika
- 1/2 tablespoon Fairway smoked paprika
- 1/2 tablespoon Fairway onion powder
- 1/2 tablespoon Fairway garlic powder
- 1/2 tablespoon smoked jalapeno powder (same as Fairway chipotle chili powder)
- 1/4 teaspoon cayenne powder
- Fairway kosher salt to taste
- Fairway black pepper to taste
- 1 can cooked red kidney beans
- 1 dollop sour cream
- 1/2 bunch cilantro, chopped, stems removed
DIRECTIONS
- In a large pot, add the corn or canola oil over medium heat.
- Add the beef, and brown for 10 to 15 minutes, or until thoroughly cooked.
- Take the beef out of the pot, put in a colander to drain excess fat, leaving a little fat in the pan, and set the beef aside.
- Put the pan back on the stovetop, then add the chopped onion, and lower the heat to low to saute for 20 to 25 minutes until the chopped onion softens but doesn't brown.
- Add the chopped bell peppers and cook for 10 minutes.
- Next, put the beef back into the pan, and add the tomatoes, spices, salt, and black pepper.
- Cook for 1 hour, stirring occasionally and tasting to see if additional seasoning is needed.
- Drain the kidney beans under cold running water, then add them to the pot, mix, and cook for 10 more minutes.
- Serve chili in a bowl with a dollop of sour cream and garnish with cilantro.
