Chili weather

There’s nothing better than a hot, hearty bowl of chili when it’s cold out. Enjoy Jackie’s chili recipe!

Ingredients:

1 lb Broad River Beef ground beef

1 cup chopped sweet onion

1 cup chopped green pepper

4 garlic cloves, minced

1 jalapeno pepper seeded and chopped

2 tablespoons chili powder

1 tablespoon tomato paste

1/2 teaspoon salt (try Redmond’s)

1/2 teaspoon ground cumin

1/2 teaspoon ground red pepper

1/2 teaspoon freshly ground black pepper

14.5 oz can diced tomatoes

14 oz can low sodium chicken broth

15 oz can red kidney beans, rinsed and drained

Directions:

Heat a small dutch oven over medium-high heat. Coat pan with olive oil. Add ground beef, cook 3 minutes or until browned, stirring to crumble. Remove beef from pan with a slotted spoon, cover beef and keep warm.

Reduce heat to medium. Add onion, green pepper, garlic and jalapeno to pan, cook for 10 minutes or until tender.

Add salt, ground cumin, ground red pepper, and ground black pepper.

Add beef, diced tomatoes, chicken broth, and tomato paste. Stir until well combined and bring to a boil. Cover, reduce heat, and simmer for 30 minutes.

Add red kidney beans and then cook uncovered for 15 minutes.

Enjoy!