This chili recipe always reminds me of growing up in Texas. I like to make this chili when it is cold out, but it's a great meal anytime.
2 pounds ground beef or turkey
1 ½ cups chopped onion
¼ cup chopped green bell pepper
6 cloves chopped garlic
2 10 ounce cans diced tomatoes with green chilies
2 15 ounce cans chili beans (can also use pinto, kidney or ranch style)
1 29 ounce can tomato sauce
1 4 ounce can tomato paste
¼ cup chili powder
2 teaspoons ground cumin
¼ teaspoon ground cayenne pepper
½ teaspoon dried oregano
½ teaspoon white sugar
Salt and pepper to taste
Brown the meat in a large stockpot over medium heat. Add onion, bell pepper and garlic and sauté 5 minutes. Add tomatoes, chili beans, tomato sauce and paste and stir to incorporate. Bring to boil, stirring occasionally, reduce heat to low. Add chili powder, cumin, cayenne pepper, oregano and sugar. Stir to incorporate. Let simmer 45 minutes to an hour. Season the chili with salt and pepper to taste.
Makes 10 portions. Serve over rice or with cornbread. Top with cheese, chopped onion or sour cream.
Daneen Green is a Garde Manger Chef at Bottega Louie in