- 1 lb lean ground beef
- 1 tbsp. bacon fat, or vegetable oil if needed
- 1 cup onion, diced small
- 2 cloves garlic, minced
- 2 heaping tsp. ground cumin
- ¾ tsp. garlic powder
- 2 tbsp. sweet paprika
- ½ to 1 tsp. cayenne pepper,
depending on how spicy you’d like it
- ¼ tsp. ground coriander
- pinch ground cinnamon
- 1 bay leaf
- 2 cans diced tomatoes with juice
- 3 cups beef stock or broth
- 1 tsp. salt
- ½ tsp. ground black pepper
- 12 oz. can beans, any kind
- ½ cup diced Florida Bell Peppers
- 2 tbsp. chopped parsley
For Garnish if desired
- Sour cream
- Shredded Monterey jack cheese
- Diced fresh Florida Avocado
- Sliced scallions
- Place ground beef in a 3-quart sauce pot. Brown over medium high heat, using a spoon or spatula to break up the meat as it cooks.
- When cooked add the onion and garlic. Add bacon fat if needed for more fat. Stir and cook for 1 minute. Add all the spices. Stir and cook for approximately 30 seconds.
- Add the tomatoes, stock and bell peppers, and season with salt and pepper.
- Allow to simmer for approximately 30 minutes, until flavors meld and sauce is slightly thickened, or as desired. Add beans and heat through.
- Add parsley for color and stir in.
- Easily freezes!
- Garnish as desired.
Yields approximately 2 quarts of chili
©2016 Chef Jennifer M. Denlinger www.FloridaChef.net