Sometimes there is nothing better than a big bowl of really simple beef chili. I developed a taste for it after eating way too many orders of late-nite nachos with chili after heated games of trivia… Definitely haven’t done that recently… I’ll have you know that I’ve made this recipe before (inspired by the Neely’s chili recipe), and used it to top homemade nachos — definitely just as good. So enjoy this by the bowlful with some cornbread, or use some leftovers to top some Superbowl nachos if you so desire, delicious either way.
For 8 servings or about 4 quarts of delicious chili, you will need:
2 tbsp bacon grease (cook some bacon and save it for later if you need to!)
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 medium yellow onions, diced
2 jalapenos, chopped
5 cloves of garlic, minced
3 tbsp chili powder
1 tsp cumin
1 tsp paprika
2 chipotle peppers in adobo, diced
2 lbs ground beef (chuck)
1 15 oz can black beans, drained
1 15 oz can kidney beans, drained
1 28 oz can diced tomatoes
1 28 oz can crushed tomatoes
Salt + pepper to taste
Shredded cheddar, sour cream, scallions for garnish
Melt the bacon grease in a large heavy bottomed pot such as le creuset over medium heat. Add the peppers, onion, jalapeno, garlic, chili, cumin, paprika, chipotles, and a good amount of salt and pepper, and cook until the veggies are tender.
Add the beef, breaking it up with a wooden spoon until it is all browned.
Stir in the beans, then add the tomatoes.
After giving everything a good stir, turn the heat down to low, and let the whole situation simmer for 1-2 hours, or until you are too hungry to wait anymore.
Serve warm, topped with cheese, sour cream, scallions, or whatever you desire!