This chili recipe is quick and easy to make, and will taste like you slaved over it for hours. It relies mostly on ingredients you can stock up on in advance, so they will always be waiting for when you just don’t have the time to go shopping, or the energy to chop up a lot of onions and peppers.
No chili powder necessary. It gets it’s heat from imported Mexican canned pickled jalapenos. If you like a milder chili, buy the sliced ones, as they don’t come with the seeds. If you like it hotter, buy the whole ones, and throw in the seeds, too. If you like it blazingly hot, add some cayenne pepper. I don’t think it needs it, but if you do, by all means, go ahead and add some.
- 1 to 1.5 LBS ground beef or turkey
- 1 28oz can diced tomatoes, plus 1 can full of water
- 1 12oz can tomato paste
- 1 12oz bag frozen diced onions
- 1 12oz bag frozen diced green peppers
- 4 TBS of jarred chopped garlic (or 4 cloves fresh garlic, chopped)
- 2 15oz cans kidney beans, drained and rinsed well
- 1 7oz can pickled jalapenos, drained and chopped fine (don’t discard or chop the carrots that come packed with them)
- 2 TBS dried oregano
- 2 TBS ground cumin
- 2 tsp smoked paprika
- 1 8oz bag of shredded cheese (cheddar or Mexican blend) (optional)
- 1 16oz container sour cream (optional)
- Cayenne pepper to taste (optional)
- In a large 14-inch non-stick stir-fry pan or large non-stick pot, brown the ground beef or turkey until well done, chopping it up fine, as it cooks.
- Add the onions, peppers, and garlic, stirring to mix it in.
- Add the tomatoes, the can of water, and the tomato paste.
- Stir till the tomato paste is well blended.
- Add the kidney beans, pickled jalapenos, plus whatever carrots came packed with them, oregano, paprika, and cumin.
- Heat till it starts to boil, then cover and reduce heat to a low simmer.
- Let it simmer for 20 minutes, stirring occasionally.
- Serve over rice (optional), and top with cheese and sour cream (also optional).