Ingredients and Weight:
- 3 pounds ground beef (80% lean)
- 1 large onion (1 pound), chopped
- 2 green bell peppers (1 pound), chopped
- 1 red bell pepper (1 pound), chopped
- 2 jalapeño peppers (4 ounces), seeded and minced
- 6 cloves garlic (2 ounces), minced
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/4 cup brown sugar
- 1/4 cup chili powder
- 1 cup beef stock
- 1 cup beer (optional)
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large Dutch oven or stockpot over medium-high heat, brown the ground beef until no longer pink. Drain off the excess grease.
- Add the onion, bell peppers, jalapeño peppers, and garlic to the pot and cook until softened about 10 minutes.
- Stir in the diced tomatoes, tomato sauce, tomato paste, cumin, paprika, oregano, cayenne pepper, brown sugar, and chili powder. Bring to a simmer.
- Add the beef stock and beer (if using). Season with salt and pepper to taste.
- Reduce heat to low, cover, and simmer for 2-3 hours, or until the chili has thickened and the flavors have blended.
Nutritional Information:
- Serving size: 1 cup
- Calories: 350
- Fat: 15g
- Protein: 25g
- Carbohydrates: 30g
Dish Characteristics:
- Rich, flavorful, and slightly spicy
- Hearty and satisfying
- Perfect for a cold day or a party
User Comments:
- "This is the best chili I've ever had! The perfect balance of flavors and spice."
- "I love the combination of the different peppers. It gives the chili a unique and delicious flavor."
- "This chili is easy to make and always a crowd-pleaser."
Special Precautions and Tips:
- For a spicier chili, add more jalapeño peppers or cayenne pepper.
- If the chili is too thick, add more beef stock or water.
- Serve the chili with your favorite toppings, such as shredded cheese, sour cream, or scallions.
