Classic Beef Chili

Nothing beats a nice warm bowl of chilli on a cool autumn day.

2 lbs lean ground beef
1 onion, diced
1 jalapeno, seeded and finely diced
1 green bell pepper, seeded and diced
4 cloves garlic, minced
2 ½ tbsp chili powder
1 tbsp cumin
1 tsp cayenne pepper
1 tbsp brown sugar
1 tbsp tomato paste
1 can kidney beans, drained & rinsed
1 can diced tomatoes with juice
1 ½ cups beef broth
¼ cup cilantro, chopped
salt and pepper to taste

Sour cream
Shredded cheddar cheese


Heat some olive oil in a large pot over medium-high heat for 2 minutes.  Add the beef, onions, bell peppers and jalapeños.  Break apart the beef with a wooden spoon and stir frequently.  Cook for about 5 minutes.

Add garlic, chili powder, cumin, sugar, and cayenne pepper, mix well.  Cook until the beef is browned.  

Add the tomato paste and combine with the meat mixture.  Cook for 2 minutes.

Add the broth, diced tomatoes with their juices, kidney beans and cilantro. Season with salt and pepper and mix well.  Bring chili to a boil and reduce the heat to keep the chili at a consistent simmer. 

Stirring occasionally, simmer for a minimum of 20 minutes, but the longer you cook it, the more the flavours will develop.  I like to have it on the stove for about 1 hour.

To serve, spoon desired amount in a bowl, top with sour cream, shredded cheese and cilantro.  For some additional heat, add your favourite hot sauce.

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