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
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.