Down and Dirty Garlic Chili

Ingredients and Weight:

• 2 pounds ground beef (85% lean)
• 1 onion, chopped (1 cup)
• 2 green bell peppers, chopped (2 cups)
• 2 red bell peppers, chopped (2 cups)
• 5 cloves garlic, minced (1 tablespoon)
• 1 jalapeno pepper, minced (2 teaspoons)
• 2 (15 ounce) cans diced tomatoes, undrained
• 2 (15 ounce) cans tomato sauce
• 1 (15 ounce) can tomato paste
• 1 cup beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large skillet or Dutch oven over medium heat, brown the ground beef. Drain any excess fat.
2. Add the chopped onion, bell peppers, garlic, and jalapeno to the skillet. Cook until softened, about 5 minutes.
3. Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, chili powder, cumin, oregano, and cayenne pepper. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat and simmer for 60-75 minutes, or until the chili has thickened to desired consistency.
5. Stir in the fresh cilantro before serving.

Nutritional Information:

• Calories: 320 per serving
• Fat: 15 grams
• Protein: 25 grams
• Carbohydrates: 25 grams

Dish Characteristics:

• Savory and flavorful
• Rich and hearty
• Adaptable to personal taste (adjust heat level as desired)

User Comments:

• "Delicious! The perfect balance of spices and heat."
• "This chili is a crowd-pleaser. Everyone loves it!"
• "Easy to make and always a hit at parties."
• "Great for a cold day. It warms you up from the inside out."
• "I like to top mine with sour cream, shredded cheese, and diced onions."

Special Precautions and Tips:

• Wear gloves when handling the jalapeno pepper to avoid burning your hands.
• Taste the chili as it cooks and adjust the seasonings to your preference.
• If the chili is too thick, add a little more beef broth or water. If it's too thin, simmer for longer until it thickens.
• This chili can be made ahead of time and reheated when ready to serve.