Ingredients:
1 pound ground beef (or turkey/chicken for variation)
2 cans beans (pinto, black, kidney, or white beans your choice!)
2 tablespoons olive oil
1 cup chopped bell peppers (various colors for a vibrant presentation)
1/2 cup chopped onions (finely chopped for those who prefer a milder flavor)
2 jalapeno peppers, finely chopped (adjust amount based on desired heat level)
2 cans (28 ounces each) crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin powder
1 tablespoon fresh cilantro, chopped
Hot sauce, to taste
Salt and pepper, to taste
Step by Step:
In a large Dutch oven or pot, heat olive oil over medium heat. medium-high. Add ground beef and cook until no longer pink. If using turkey or chicken, make sure it is fully cooked. Drain any excess fat from the pot.
Stir in chopped peppers, onions, and jalapenos. Cook the vegetables over low heat until they soften and become tender, releasing their mouthwatering aromas.
Now, it’s time to introduce you to the star ingredients that will infuse the chili with rich flavors. Add canned beans, crushed tomatoes, chili powder, cumin powder, and fresh cilantro to the pot. Stir well to ensure all ingredients are well combined.
Let the chili simmer over low heat, stirring occasionally. This slow cooking process allows the flavors to meld beautifully and creates a thick, chunky texture. If the chili gets too thick, add a little water to get it to the desired consistency.
Season with salt and pepper to taste, and for those craving an extra kick, serve with hot sauce on the side.
