YIELD: 6-8 servings TIME: 60 mins
This is a super simple chili recipe using ground beef. Just simply throw in all the ingredients and let simmer. I came up with this recipe one evening when my husband requested it during football season. It was so last minute that I did not have time to make it the long and difficult way. I used whatever ingredients I had on hand. Turns out, this was just as good, if not better!
2 pounds ground beef
1 cup chicken stock
6 oz vegetable stock
2 TBSP apple cider vinegar
2 TBSP worcestershire sauce
2 tsp minced garlic
1 tsp salt
1 tsp cumin powder
1/2 tsp fresh ground pepper
1 1/2 tsp smoked paprika
1 tsp cayenne pepper (more for hot)
1/4 tsp white pepper
1/4 tsp garlic powder
1/2 tsp oregano
1 medium onion
1 red/green bell pepper
1 large can crushed tomatoes
1 can petite diced tomatoes
2-3 smoked chipotle chilis (w/ adobo sauce if using can)
2 cans red kidney beans
Heat 2 TBSP olive oil in large pot, add diced onions, bell pepper, garlic & jalapeno and cook until softened.
Add ground beef and remainder of dry spices, cook for 20 minutes. Stirring as necessary.
Add chipotle chilis, apple cider vinegar, stocks and worcestershire sauce. Stir. Add tomatoes and cook for 30 more minutes.
Add beans and cook until just heated through. Ready to eat. Eat with choice of toppings. I prefer cilantro and coconut cream (instead of sour cream)
I normally do not used canned goods, but for a quick chili, canned tomatoes come in handy. For the beans, wash them in a colander to make sure all the extra added sugar and salt (if any) is removed.