I love to serve this Spicy Chili with Beans with my Southern Style Cornbread.
Spicy Chili with Beans
2 tbs extra virgin olive oil
2 c onions, chopped
1 1/2 c bell peppers, chopped (I like red, yellow & orange for this dish)
5 cloves garlic, chopped
2 1/2 lbs lean ground beef
6 oz tomato paste
1 tsp chipotle powder
1 tsp ground mustard
1 tsp coriander powder
1 tsp garlic powder
1 tbs seasoned pepper blend (a mix of black, red, and other peppers)
1 tbs paprika
1 tbs cumin
1 tbs onion powder
1 tbs fiesta or hot chili powder
1/4 c chili powder
15 oz plain tomato sauce
3 or 4 15 oz cans kidney beans (depends on how much you like beans)
28 oz diced tomatoes
2 tbs Worcestershire sauce (be sure your brand is gluten free)
1 tbs Crystal Brand hot sauce
1 tbs soy sauce (be sure your brand is gluten free - I use La Choy)
1 tsp apple cider vinegar
1/4 c ketchup
In a large pot, saute the vegetables in the olive oil.
Once the vegetables are softened, add the ground beef and continue to cook until the ground beef is well browned and crumbled up.
If you have an excess of fat at this point strain it off.
While the meat is cooking mix together the dry spices in a small bowl.
Once the meat is browned add the tomato paste and dry spice blend.
Cook for a minute or two to bring out the flavors.
Add the remaining ingredients and stir well.
Bring up to a boil, stirring constantly.
Reduce heat to a low simmer.
Simmer, stirring occasionally.
If your chili gets too thick add a little water.
Cook at least 2 hours for best flavor.