Chili

Ingredients

2lbs ground beef

1lb hot sausage (optional for spice)

2 yellow onions, diced

1 green bell pepper, seeded and diced

1 jalepeno, seeded and diced (optional for spice)

2 tbsp minced garlic

6oz tomato paste

14.5oz tomato sauce

2 10oz cans of Rotel, undrained

1 cup beef broth, eyeball for desired liquid

4 tbsp chili powder

1 tbsp black pepper

1 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp oregano

1 tbsp cumin

1 tbsp sugar

1 tsp salt

1-2 cans kidney chili beans, undrained

1 can Bush’s best magic chili, campfire style (optional if available at store, if unavailable substitute for an additional can of kidney chili beans)

Shredded cheddar cheese, to serve

Sour cream, to serve

Green onion, chopped to serve

Directions

Cook ground beef, season with salt and pepper.

Once cooked set aside meat. In the same pan, saute onions, bell pepper, jalapeño and garlic in the meat fat. Sprinkle 1/4 seasoning mixture and cook for about 5mins.

Add tomato paste and let cook down for 5 mins.

Add meat back in, add in tomato sauce, Rotel, 1 cup of beef broth, chili beans and remaining seasoning.

Let simmer for 1 hour.

Serve with cheddar cheese, sour cream and green onions. Also goes well on top of a baked potato!