Greetings. There are as many chili recipes as there are people to make them. This one is super easy – don’t be deterred by the long list of ingredients – the spices are ones that you will probably have in you cupboard. If you are not using a lean cut of beef, begin by browning the meat in a pan and pouring off the fat. Proceed with the recipe as directed, including the water, but skipping the 20-minute preliminary cooking of the ground beef.

Chili

2 lbs ground sirloin       2 cups water

1 onion (about 5 ozs), finely chopped (1 cup)

1 Poblano pepper (about 2 ozs), chopped (½ cup)

1 bell pepper (about 4 ozs), chopped (¾ cup)

1 clove garlic, minced    4 tbs chili powder

1 tbs cocoa powder    1 tsp salt

1 tsp ground cinnamon    ½ tsp dried oregano

½ tsp dried basil    ¼ tsp ground cloves

¼ tsp ground allspice    2 bay leaves

6 tbs tomato paste    1 28-oz can crushed tomatoes

1-2 tbs balsamic vinegar

shredded Monterey Jack cheese for garnish, optional

thinly sliced scallions for garnish, optional

In a stockpot or large Dutch oven, cook ground sirloin with water over medium heat for about 20 minutes, stirring occasionally. Add more water if necessary so that meat does not become dry.

Stir in onion, Poblano pepper, bell pepper, garlic, and all of the spices.

Stir is tomato paste. Stir in crushed tomatoes. 

Simmer for about 2 hours, adding more water if necessary to prevent scorching. Stir in balsamic vinegar. Adjust seasoning, adding more salt to taste. Serve plain, or with rice.

Top with garnishes, as desired.