Patrick’s Red Chili

Great recipe to make a ton of food at once. Between 6-12 servings depending on how much you eat. If you like it spicy, add some extra chilis and more cayenne pepper.

Ingredients

• 1/2 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 pounds ground meat of choice (turkey, beef, chicken, etc…)
• 5 tablespoons chili powder
• 4 tablespoons cumin
• 4 tablespoons granulated sugar OR 2 tablespoons stevia (Truvia)
• 2 tablespoons tomato paste
• 2 tablespoons garlic powder
• 1 tablespoon salt (optional)
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (or more)
• 3 cups low sodium broth (chicken or beef)
• 3 (16 oz) cans beans (red, kidney, black, etc…), drained and rinsed
• 1 (28 oz) can petite diced tomatoes
• 1 (16 oz) can tomato sauce
• 2 green bell peppers, chopped
• 1 bunch fresh cilantro, finely chopped

Instructions

1. Add olive oil to large soup pot over medium-high heat. Add onion and green bell peppers. Cook for 5 minutes, stirring occasionally.
2. Add ground meat to pot and break apart with spatula/spoon. Cook for 6-7 minutes, until meat is browned, stirring occasionally.
3. Add chili powder, cumin, sugar, garlic powder, salt, black pepper, cayenne pepper, and tomato paste. Stir until well-mixed. Note: it helps to measure all spices into a bowl beforehand.
4. Add broth, diced tomatoes (and diced tomato liquid), drained beans, and tomato sauce. Stir until well-mixed.
5. Bring liquid to a low boil, then reduce heat to low/medium-low and gently simmer uncovered for at least 20 minutes, stirring occasionally. Note: it is possible to burn the chili if you leave it unattended for too long (ie > 20 minutes w/out stirring)
6. Remove from heat and mix in fresh cilantro.
7. Serve with optional shredded cheese and rice.

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