My favorite soup of them all is chili and this meat hearty recipe is perfect to make with items from your pantry
Course Soup
Cuisine American
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 2 hourshours
Ingredients
4clovesgarlic finely chopped
2medium onions finely chopped
1red bell pepper chopped
1yellow bell pepper chopped
3tablespoonschili powder
1tablespoonground cumin
1tablespoonchipotle chili powder
2teaspoonsdried oregano
1tablespoonsmoked paprika
Salt and freshly ground black pepper
1pound85 percent lean ground beef
1poundground pork
1cupwater
115-ounce can black beans, drained and rinsed
115-ounce can kidney beans, drained and rinsed
124-ounce can crushed tomatoes
124-ounce can diced tomatoes
Sour cream, Shredded Cheddar, Sliced scallions for garnish - Optional
Instructions
In a large heavy-bottomed Dutch oven, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic.
Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with a wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the water and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours or longer or transfer to slow cooker and cook on slow for about 6 hours. Taste for seasoning and add salt and pepper, if necessary.
Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.
Notes
Substitute meats with ground turkey, ground turkey sausage mild or hot. Beans could be the same or a variety of kidney beans. Most of the time I just use the green peppers from my freezer instead of the different color ones. It is important to cook the spices first as instructed in the recipe. It seems to make the flavors pop out more.