The snow is lightly falling here in Northeast Ohio. We’re two weeks away from Thanksgiving and the cold is moving right on in. I can’t say I’m quite ready for the cold weather, but I do get excited for all the hearty comfort food I get to cook.
I like to think of chili as the ultimate comfort food. This particular recipe is a fan favorite. Everyone whom I’ve prepared it for have declared it as the best chili they’ve ever had. I’ll let you be the judge.
I like to live large and top with cornbread, sour cream, and cheese. However, you do you. Whatever you do, be sure to double the recipe so you have leftovers to indulge in. Beat the cold weather blues and satisfy your stomach.
- 1 lb Ground Beef (or ground turkey or ground venison)
- 2 Onions, diced
- 1 Green Pepper, diced
- 1 tablespoon Jalapenos, chopped
- 1 can Kidney Beans, drained (14 oz)
- 1 can Black Beans, drained (14 oz)
- 1 can Rotel Tomatoes (14 oz)
- 4 cans Tomato Sauce (32 oz total)
- 2 tablespoons Chili Powder
- 2 tablespoons Cumin
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Paprika
- In a large pot, cook the meat, onions, and peppers until the meat it browned.
- Drain the excess grease and add the tomatoes and seasonings. Bring to a boil.
- Add the beans, cover, and simmer for 1-2 hours.
- Top it how you like it and dig it.