lizzycooks Chili

This is my standard go-to chili recipe and it makes a beautiful hearty chili. It is perfect for fall or when it is hailing in April. I added a new ingredient this time, medium-hot chili powder from Penzey's (a favorite company) in addition to regular chili powder. This chili isn't really spicy, so add more heat if you like. This recipe makes enough for 4-6 servings, depending on your hunger meter.

3 tablespoons olive oil
1 green bell pepper, medium diced
1/2 large yellow onion, chopped 

8 cloves garlic, minced
1 lb ground beef, 85/15
1 tsp sugar
1 tbsp + 1 tsp chili powder

1 tsp medium-hot chili powder

1 tsp cumin
2 tsp Kosher salt
1/4 tsp pepper
1 14 oz can black beans
1 14 oz can red kidney beans
1 14 oz can crushed tomatoes
1-2 cups water

In a 4 quart saucepan or large pot over medium heat, saute the bell pepper and onion in oil until the onions are translucent. Add the garlic and cook for just a few more minutes, watching the pan closely so you don't end up with burnt garlic. Push the bell pepper, onion, and garlic to the side of the pot and put the ground beef in the center of the pan. Stir and cook until there is no pink left in the beef. Add the sugar, chili powders, cumin, salt, and pepper to the pan. Stir in and cook for a couple of minutes. Stir in the beans, tomatoes, and water. Simmer chili for 1-2 hours over low heat, occasionally checking and stirring.

Serve chili and add your favorite toppings. I like to use cilantro, raw onion, a dash of apple cider vinegar, low-fat sour cream, and shredded cheddar cheese. This chili freezes well.