chili

makes 112oz

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and jalapeño and sauté until softened, about 3-5 minutes.

Step 2

Stir in all the spices (chili powder through cayenne) with another touch of oil, toasting them for a couple minutes.

Step 3

Clear a center in the pan and add another touch of olive oil. Add ground beef and let it sit untouched for a couple of minutes to develop a crust. Flip, break it up, and continue browning until cooked through.

Step 4

Clear a center in the pan and add the tomato paste. Let it caramelize in the pan for a minute before stirring with the rest.

Step 5

Add in the minced garlic and cook for another 30 seconds.

Step 6

Deglaze with the beef stock, scraping up any brown bits from the bottom of the pot.

Step 7

Stir in the tomato sauce, tomatoes, green chilies, beans, worcestershire, and balsamic vinegar.

Step 8

Throw in the bay leaf and bring the chili to a gentle boil, then reduce heat to low. Simmer uncovered for at least an hour, stirring occasionally. (Partially cover if you want a thinner chili)

Step 9

Taste and adjust seasoning if needed. Serve with cheddar cheese, sour cream, green onions, lime, and jalapeño