Our First Chilli: A Love Story/ Murray's Chili
Print Recipe
Ingredients
- 3 pounds ground beef 80/20
- 1 medium white onion diced
- 1 sweet red bell pepper seeded and diced
- 2 small jalapenos seeded and diced
- 1 Scotch Bonnet or any hot pepper, diced
- 3 cloves garlic minced
- 1 can 28 ounces canned diced tomatoes
- 3 cups water or 3 cups Guinness beer
- 1 teaspoon dark chili powder
- ½ teaspoon turmeric
- 1 teaspoon cumin
- 2 tablespoons tomato paste
- 1-2 cans red beans
- salt and pepper to taste
Instructions
- Heat stock pot over medium high heat and add beef. Cook until no red shows, stirring with a wooden spoon.
- Once meat is cooked, strain to remove excess fat. Drain and reserve.
- In the meantime, saute the onion, peppers and garlic until translucent. Add diced tomatoes and water.
- Season with chili powder, turmeric, and cumin. Add tomato paste and cook for 5 minutes.
- Return meat to pot and fold together with peppers and onion. Simmer covered for 45 minutes to an hour over low heat. During the last 30 minutes of cooking, add drained beans.
- Season with salt and pepper and serve with biscuits or cornbread.
Notes
M's Note: Freeze chili into individual portions and save for a rainy day or a day when you don't want to cook. It's the perfect meal to have on hand and reheats perfectly either on the stove top or the microwave. Top with shredded cheese for added flavor!