Ingredients
- 2 Lbs ground beef (90/10%)
- 2 medium yellow onions, diced
- 4 cloves garlic, minced
- 3 green bell peppers, diced
- 2 cans kidney beans
- 1 can navy beans
- 2 cans diced tomatoes *use home canned or frozen for best taste!
- 1 can plum tomatoes
- 3 Tbsp chili powder
- 1 Tbsp cumin
- 1-2 Tbsp sugar to taste
- Salt to taste
- Sriracha to taste
- 3-4 Tbsp oil of choice
- water
- Toppings of choice (cheese, sour cream, lime wedges etc.)
Method
To prepare chili, heat oil in large soup pot to cover bottom. Brown beef, draining if desired. Once liquid has evaporated from beef, add chili powder,cumin, onion and peppers. Saute until onions are translucent about 2-3 minutes.
Rinse and drain beans. Add beans and tomatoes to the pot. Add water to cover all ingredients. Taste for acidity of tomatoes. If necessary, add sugar and salt to taste. For spicy chili add sriracha.
Bring chili up to a boil, reduce heat and simmer for about 30 minutes, string halfway and adding water as necessary. Taste and adjust seasonings. Serve and enjoy!
You can look forward to posts regarding home canning and freezing during the upcoming growing season! For planning and instructions I recommend The National Center for Home Food Preservation
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