Chili Everyone Likes

I have experimented with dozens of chili recipes over the years. This particular one appeals to a wide variety of tastes and has room to accommodate folks that like hotter chili or somewhat bland chili. Also, this recipe being originated in Texas is without beans, but you certainly can add kidney or pinto beans to this recipe. Just don’t tell anyone.

Ingredients:

  • 1 pound of 85/15 ground beef

  • 1 jalapeño pepper, chopped with seeds removed (include seeds if you like hotter chili)

  • 1 medium red onion, chopped (you can substitute white or yellow onion for a mellower taste)

  • 1 green pepper, chopped

  • 1 28-ounce can of crushed tomatoes

  • Pinch of red pepper flakes (more if you like hot)

  • 1/8 C of Frank’s RedHot Original Cayenne Pepper Hot Sauce (add more for extra heat)

  • Favorite chili seasoning (I use McCormick Chili Seasoning Mix)

  • Salt and pepper

  • Tabasco Original Pepper Sauce for more heat

  • Cilantro, cheddar cheese, chopped onion, and sour cream are optional garnishes

Directions:

  1. Place meat in a pan at medium heat with 1 tablespoon of avacado or olive oil. Season with salt and pepper. I prefer to add about five shakes of Tabasco to the meat as it browns.

  2. Chop onion, green pepper, and jalapeno. Add to the pan along with the pinch of red pepper.

  3. After onions become translucent and the meat is brown, add can of crushed tomatoes and Frank’s RedHot sauce at the desired heat level.

  4. Cook for at least 30 minutes on simmer. I prefer to cook for a couple hours before serving, but 30 minutes should do it.

  5. Garnish with cilantro, cheddar cheese, chopped onion, and/or sour cream.

  6. Note — If you are adding beans, do so after adding the crushed tomatoes.

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Entrees, BeefLindsey LeistKlemchuk PLLC