We've made this chili ourselves and won a few chili cookoffs with it, so we're pretty sure we're not the only ones enamored by it.
Ingredients:
2 - lbs ground beef
2 - 28oz cans crushed tomatoes
2 - 15oz cans tomato sauce
1 - medium onion chopped into small pieces
1/2 - bell pepper chopped into small pieces with insides and seeds removed
1 - jalapeno pepper chopped into small pieces with insides and seeds removed
7 - cloves garlic minced
1 - can pinto beans
1 - can light kidney beans
1 - can dark kidney beans
2 - tbsp chili powder - https://amzn.to/3ZmkgPq
1 - tbsp salt - https://amzn.to/3IzrGsi
1 - tbsp pepper
2 - tbsp olive or avocado oil
1 - tsp cumin
1 - tsp ginger
1/2 - tsp paprika
1/2 - tsp cayenne pepper
1 - cup water
Step 1. Start out by browning the ground beef. We try to stick with grass-fed and organic when we can find it. We also sometimes will substitute bison, venison, or even lamb for one or both pounds of the ground beef.
Tip #1: to use fewer dishes, we simply brown and cook the ground meat in our final stock pot that we're making the batch of chili in.
Tip #2: instead of adding 1 cup of water, I simply use a *little bit* of water to rinse out the cans of tomato sauce and pour that in.
Step 2. Once the ground meat has been thoroughly cooked, we add the rest of the ingredients.
Step 3. Cook for 1 to 2 hours. If cooking uncovered, you may decide to add a little bit of water to maintain the thickness / thinness that you prefer for your chili. I personally prefer a thicker chili, but others not so much.