Like many of you I have tried dozens of chili recipes in my day. This recipe is BY FAR my favorite. Just enough heat, great chili flavor and all clean ingredients (until I add the cheese and fritos....).
Give this recipe a try on a football Sunday and eat on it the next few days. The great thing is that It gets better and better each day!
Here's what you need:
2 lbs Ground beef
1 Yellow or white onion, diced
1/4 cup Flat-leaf parsley, chopped
4 cloves Garlic, chopped
1 Green bell pepper, diced
2 Jalapeno peppers, diced small
1 16-oz. can Kidney beans (drained and rinsed)
1 tsp Oregano
1 16-oz. can Pinto beans (drained and rinsed)
1 28-oz. can Tomatoes
1 15-oz. can Tomato sauce
1/4 tsp Cayenne pepper
3 tbsp Chili powder
1 tsp Pepper, black ground
1 tsp Salt
1 tsp Sugar
4 tbsp Olive oil, extra-virgin (for cooking)
2 tsp Cumin
1/4-1/2 of a 46-oz. bottle Tomato juice.
Cheese, sour cream & corn chips for garnish
Brown the ground beef in a medium cast iron pot (or regular pot if you don't have cast iron), seasoning with salt & pepper. Once the meat is browned, remove it from the pan and add all the vegetables (onion, green pepper, jalapeños, garlic, parsley) to the same pot with all the yummy leftover brown bits. Once the onions are fragrant and translucent, add the spices to the vegetable mixture (oregano, cayenne pepper, chili powder, pepper, salt, sugar, cumin). Once the spices have coated the vegetable mixture, add the tomatoes, kidney beans, pinto beans and tomato juice. FYI: I only use about 1/4 of the bottle because I like a thicker chili. If you like your chili a little soupier, add more tomato juice. Simple!
Let simmer on low for 30 mins to 2 hours or whenever you are ready to eat! Top with sour cream, shredded cheese and corn chips.