Chili
Ingredients:
- 2.2 grams olive oil
- 108 grams 85/15 ground beef
- 38 grams yellow onion, chopped
- 19 grams green bell pepper, chopped
- 1.8 grams minced garlic
- 8.4 grams jalapeno peppers
- 3.2 grams chili powder
- 0.6 grams sugar
- 0.1 grams oregano
- 0.8 grams salt
- 0.2 grams pepper
- 0.06 grams cayenne pepper
- 224 grams tomato juice
- 95 grams diced tomatoes
- 51 grams tomato sauce
- 54 grams kidney beans
- 54 grams pinto beans
- 102 grams black beans
Optional toppings: Avocado, shredded sharp cheddar cheese, oyster crackers, sour cream
Instructions:
Start by dicing the onion, bell pepper, and jalapeño.
In a large pot big enough for the entire dish, heat olive oil over medium-high heat on the stove. Add the ground beef, diced onion, bell pepper, garlic, and jalapeño. Cook the mixture, stirring frequently, until the beef is fully cooked and no longer pink.
Reduce the heat to a simmer. Stir in the chili powder, sugar, oregano, salt, pepper, and cayenne pepper until well combined with the beef and vegetable mixture.
Pour in the tomato juice, add the diced tomatoes, tomato sauce, and all types of beans to the pot. Stir everything together to combine.
Bring the contents of the pot to a low boil, then reduce the heat to maintain a simmer. Allow the chili to simmer gently for at least 2-3 hours. This slow cooking process will help the flavors meld together and intensify.
Serve the chili hot. Offer optional garnishes such as avocado, shredded sharp cheddar cheese, oyster crackers, and/or sour cream for individuals to customize their servings.