This hearty chili is full of flavour and sustenance. Whether it’s for a mid-week meal or for a large party, this meal is easy to make and ideal to make ahead. Best served at least a day later; or put it in your freezer and pull out on a night when you don’t want to cook.
1-2cupsWateradjust so chili isn’t too thick or too thin
In a large pot using 1 tbsp of vegetable oil, cook onions on medium heat. After 3 minutes add garlic. Then add ground beef. Salt your beef with about 1 tsp of kosher or himalayan pink salt. Add fresh black pepper, about 1 tsp.
Once beef is about half-way cooked add green peppers. After 5 minutes add tomato sauce and stir well.
Add all spices and stir well. Thoroughly rinse your beans and then add to chill. Stir well. Let simmer for aprox 1 hour. Taste chili for enough heat, and salt. Your chili powder should be hot and spicy thus reducing how many tablespoons you need.
Turn off heat and allow to cool before sampling. This will allow all the flavours to come through and you can adjust your spices as needed. You want it to be bright and vibrant in colour, both from chili powder and from tomato sauce.
Serve the next day with shredded cheddar cheese, diced green onions, sour cream and corn chips.