Hearty Chili with Ground Beef and Beans

Ingredients

2 lbs. Ground Beef (lean is best)

2-3 Chopped Poblano Peppers

1/2 Jalapeno (include seeds for heat)

1 16 oz. Can Bush’s Chili Beans (not drained)

1 16 oz. Can Bush’s Kidney Beans (not drained)

1 16 oz. Rotel Tomatoes with Peppers (or any canned tomato)

2 tbsp. Tomato Paste

1 tbsp. Chili Powder

1 tsp. Cumin Powder

1/2 tsp. Black Pepper Powder

1 tbsp. Kosher Salt

Directions

1. In a stock pot, brown beef on medium heat until it releases water. Drain water before proceeding.
2. Add in the seeded poblano peppers and jalapeno.
3. Add in all of the salt and spices above and sauté for 1-2 minutes until the spices are cooked into the meat.
4. Add in the canned tomatoes and the beans and cover with enough water so everything is lightly under liquid.
5. Let cook for 30 minutes slightly covered with about 1/4 of the lid open. Do not let the liquid run dry.
6. After the 30 minutes, add in the tomato paste and stir until the mixture thickens to your liking. Cooking it further will develop a thicker end result.
7. Adjust the salt and chili powder to your liking. I have found that adding in an additional 1 tsp of chili powder is about where we like it.

Tips

• If using lean beef then add 1-2 tbsp. of oil before the browning step or it might stick to the pot.
• Chili can be a creative recipe so adjust the peppers, types, and heat levels. Everyone likes chili in their own way.
• Garnish with sour cream, shredded cheese, and a few slices of pepper. This should help tamper any heat.