Hearty Homestyle Chili

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INGREDIENTS

• 2 tablespoons vegetable oil

• 1 small yellow onion, diced

• 4 garlic cloves, minced

• 1 to 1 1⁄2 pounds (454 to 680 g) ground beef

• Kosher salt and black pepper

• 1 red bell pepper, diced

  Let's Make Some Lunch: Recipes Made with Love for Everyone: A Cookbook Sulhee Jessica Woo

• 1 green bell pepper, diced

• 1 yellow bell pepper, diced

• Two 15-ounce (425 g) cans stewed tomatoes

• One 15-ounce (425 g) can crushed tomatoes

• One 15-ounce (425 g can red kidney beans, drained and rinsed

• 1 jalapeño, finely diced

• 1 habanero, finely diced

• 1⁄4 cup (24 g) chili powder

• 2 1⁄2 teaspoons ground cumin

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 1⁄2 teaspoons sugar

• 1 teaspoon dried oregano

FOR SERVING (OPTIONAL)

• Shredded cheese

• Sour cream

• Chopped green onion

• Chopped yellow onion

• Butter crackers

• Classic Cornbread

DIRECTIONS

1. Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until the onions are translucent, 3 to 5 minutes.

2. Add the beef and cook until browned, breaking it up into small pieces, 5 to 7 minutes. Season with salt and pepper to taste.

3. Add the bell peppers and sauté for 1 minute.

4. Add the stewed and crushed tomatoes and

   stir well to combine. Stir in the beans, jalapeño, and habanero.

5. Add the chili powder, cumin, garlic powder, onion powder, sugar, and oregano. Stir well, then add salt and pepper to taste.

6. Reduce the heat to low, cover, and simmer for 30 to 45 minutes, stirring occasionally, until thickened.

7. Ladle the chili into bowls and top with your preferred toppings.

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Reprinted from Let's Make Some Lunch: Recipes Made with Love for Everyone: A Cookbook. By Sulhee Jessica Woo. Copyright © 2024 Dorling Kindersley.

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