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Award Winning Chili

award winning chili
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Thank you The Modern Proper for the recipe!

Ingredients

  • 1 lb. ground beef

  • 1 lb. ground pork

  • 1 large yellow onion (diced)

  • 1 green bell pepper (diced)

  • 1 red bell pepper (diced)

  • 4 large garlic cloves (minced)

  • 1 tsp sea salt (plus more to taste)

  • 1 tsp freshly ground pepper

  • 1 13.5 oz. can black beans (drained and rinsed)

  • 1 13.5 oz. can kidney beans (drained and rinsed)

  • 1 13.5 oz. can pinto beans (drained and rinsed)

  • 1 28 oz. can diced tomatoes

  • 2 19 oz. can red enchilada sauce

  • ½ cup chili powder (mild)

  • 2 tsp hot sauce (optional)

  • 2 tsp cumin

  • 1 tsp cayenne (optional)

  • 2 bay leaves

  • 2 Tbsp sugar

  • Cilantro (chopped and optional)

  • Green onions (chopped and optional)

  • Sour cream (optional)

  • Grated cheddar or mozzarella cheese (optional)

  • Avocado (sliced and optional)

Instructions

  1. In a large dutch oven set over medium-high heat, cook the beef, pork, onion, peppers, garlic, salt, and pepper. Cook until the meat is cooked through, 8-10 minutes. 

  2. Add the beans, tomatoes, enchilada sauce, chili powder, Tapatio, cumin, cayenne, bay leaves, and sugar. Add in just enough water to cover the beans. Stir to combine. 

  3. Bring the mixture to a boil over high heat. Reduce the heat to low and allow it to simmer for 8 hours, stirring often to make sure nothing sticks to the bottom of the pot. 

  4. Adjust the seasoning to taste. Garnish is cilantro, green onions, sour cream, cheese, and avocado.

Find it online: https://shesafullonmonet.com/best-fall-dinner-recipes/