I like my chili nice and spicy, so definitely cut out some of the spice if you don't like heat.
- 2 cloves garlic
- 1/2 red onion
- 1 green pepper
- 1/2 lb of ground beef (I like mine lean so 90%+ lean)
- VYu chili seasoning (recipe follows)
- 1 can red kidney beans
- 3 tomatoes
- 1 habanero pepper (optional, also try red pepper flakes or jalapeños)
- 1 3/4 cups water
Mix together the following ingredients for VYu's chili seasoning:
- 1/2 tsp cumin
- 2 Tbsp chili powder
- 1 tsp garlic salt
- 1 tsp black pepper
1. Dice the tomatoes into little cubes and add about 3/4 cup of water and stick them in the microwave for 5 minutes on high.
2. While the tomatoes are microwaving, mince the garlic and habanero and dice the red onion and green pepper.
3. You want to start by cooking the ground beef and garlic together in the bottom of a 3 quart pot over medium heat. Add a little bit (about 1 Tbsp) of the Chili seasoning. Cook until the meat has turned to a dark gray/brown color.
4. Then add the onions, green pepper, and habanero pepper. Stir it together and cook for about 5 minutes until the mixture is fragrant.
5. Then add the beans and tomatoes (including liquid) and about another 1/2 a cup to 1 cup water depending on how thick you like your chili. Season with another tsp of the chili seasoning.
6. Simmer on low to medium-low heat for an 1 1/2 hours to 2 hours stirring occasionally. Season to taste. Note: The chili should have reduced and thickened a significant amount. As you can see below the line where the chili started.
7. Serve hot.
This is a pretty easy chili to throw together and it has a wonderful flavor. You can go with the classic topping and top it with cheddar cheese, fried tortilla strips and scallions, or you can switch it up and get creative. As a general rule of thumb, I like to go with one carb (to soak up the chili), one cheese (to melt and get all gooey on top) and one herb (i usually go with scallions).
If you try it out, let me know your thoughts on it :)