At our house chili is not served just during the winter. In fact, it is one of my wife’s favorite meals.
3 pounds ground beef
1 large onion diced
1 green bell pepper diced
2 jalapeno pepper diced (remove seeds and stems if you can’t stand the heat)
2 poblano peppers diced
6 cloves garlic finely diced
1 can chili beans (optional)
2 8-ounce tomato sauce
4 cups beef broth
2 teaspoons salt
1 ½ teaspoons black pepper
2 teaspoons cumin
1 teaspoon garlic powder
2 tablespoons all-purpose flour
3 tablespoons chili powder
Cook ground beef and all vegetable until meat is no longer pink (do not add any seasoning)
Drain all grease and return to pot
Add all seasonings except the flour
Cook for about 7 – 10 minutes to ensure vegetables are soft
Add flour and cook about 2 – 3 minutes
Add remaining ingredients cook until chili reaches a gentle boil
Reduce heat to low and simmer for about 2 hours.
Toppings may include grated cheese, sour cream, corn chips, avacado, or whatever you like.