-
1
Remember my recipes are just guidelines, not rules. If you do not like something in it, remove it or substitute something else.
-
2
If you are going to use peppers, it is best to toast them in the broiler or over an open flame to burn the skins. Optional: Split them open and remove the veins and seeds (lower heat, fruitier flavor).
-
3
Coarsely chop the onion.
-
4
Add the onion, garlic, and olive oil to a hot skillet; saute until the onions are translucent.
-
5
Add ground beef or stewing beef to the onions and garlic.
-
6
When the beef is browned, go ahead and drain grease if there is any.
-
7
Now add the 2 cups of water, tomato paste and diced tomatoes to the beef mixture.
-
8
Start adding your spices as the mixture comes to a low boil.
-
9
Lower your burner to simmer and add your beans.
-
10
Let simmer for 1 to 2 hours until desired thickness.
-
11
Optional: You can also transfer your chili to a slow cooker at this point and cook for an even longer period of time.
-
12
More Fire: Add some of your favorite hot sauce. I use something called Vicious Viper.
-
13
Extra Veggies: I like to add a can of whole kernel corn, but any other veggie will work.
