chili

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Chili

Yield: 4-6

Author: Morgan Breaux

I have worked really hard to perfect this chili recipe. It is a combination of recipes I've tried over the years, including my mom's!

Ingredients

• 1 tablespoon olive oul
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 pound ground meat
• 8 tablespoons chili seasoning
• 2 tablespoons tomato paste
• Salt & pepper to taste
• Tabasco Chipotle
• Tabasco Mild Jalapeno
• 2 cups beef broth
• 1 15oz. can petitie diced tomatoes
• 1 15oz. can red kidney beans, drained & rinsed
• 1 15oz. can whole kernel corn, drained
• 1 8oz. can tomato sauce

Chili Seasoning

• 2 ½ tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon garlic powder
• 1 tablespoon sugar
• ½ tablespoon Tony's or any cajun seasoning
• ½ tablespoon smoked paprika
• ½ tablespoon white pepper

Instructions

1. Add olive oil to large soup pot or dutch oven and heat over medium-high heat for a few minutes. Add onion and bell pepper & cook until soft, about 5 minutes.
2. Add garlic, cook until fragrant, about 1 minute
3. Add ground meat, cook until browned & cooked through
4. Add chili seasonings. Stir until well combined.
5. Add the broth, tomato paste, diced tomatoes with their juice, kidney beans, corn, and tomato sauce. Stir well, to ensure tomato paste combines well.
6. Add a few shakes of Tabasco Chipotle (5-7) and a few shakes of Tabasco Mild Jalapeño (3-5).
7. Bring to low boil, then reduce heat (low to low-medium) and simmer uncovered for 25-30 minutes, until thickened.
8. Remove from heat, let rest for a few minutes, then serve.

Notes

The chili seasonings listed is enough for one chili, but I usually batch this out so I always have chili seasonings on hand!