This is my go-to chili recipe, a simple dish that highlights ground beef and embraces many forms of the esteemed capsicum pepper. This recipe calls for the whole kitten caboodle of delicious peppers: from the sweet red bell pepper, the crunchy green bell pepper, the smoky poblano pepper, to the sharp jalapeno, and the earthy heat of dried chiles. Stewed with tomatoes and a slew of spices, this heart-warming comfort food will leave you stomach and your soul satisfied.

Shopping List:

PANTRY:

2 large cans (28 Oz) crushed tomatoes, fire roasted preferred

3 oz dried chile guajillo, stems and seeds removed

3 each chile arbol, stems and seeds removed

1/4 c olive oil

SPICES:

3 t salt

1 t black pepper

1 t cumin seed

3 t chili powder

2 t dried oregano

3 T cocoa powder

1 T Worchestershire Sauce

PROTEIN:

#2 grass fed ground beef

PRODUCE:

1 large yellow onion

3 cloves of garlic

4 poblano peppers

1 green bell pepper

1 red bell pepper

2 jalapenos

1 bunch of cilantro

2 limes

TOOLS:

Large Spoon

Tongs

Hand Blender

Large pot or dutch oven

Cutting Board and Knife

Bench Scraper

Method:

Ground beef, onions, tomatoes, and a pureed of dried chilies are slowly cooked with spices until thick, about 2 hours. Poblanos are roasted on the stove top, and added near the end along with bell pepper and fresh jalapenos, cooking them just enough to tenderize while maintaining an al dente crisp. The chili is finished with lime juice and cilantro, rounding out the multidimensional flavor profile of this dish.

Serve with your favorite toppings: sliced scallion, sour cream, shredded cheese, mashed avocado, tortilla chips...

Step 1: Toasting spices and Browning the Meat

HEAT your large pot or dutch oven on low heat for 5 minutes. Increase the heat to high and add 1/4 c olive oil, or preferred fat. Add 1 t cumin seed and TOAST until fragrant, about 2 minutes.

ADD #2 ground beef, 2 t salt and 1 t black pepper. Break up meat into chunks, BROWN on one side before stirring. Continue to brown the mean and cook until no longer pink.

ADD the 1 large chopped onion, 3 cloves chopped garlic, 2 t dried oregano, and 3 t chili powder. COOK 10 minutes until the onion is translucent

ADD the 2 cans of tomatoes and 1 T Worcestershire sauce. Stir together and lower the heat to a SLOW SIMMER.