YUMMY GOOD CHILI adapted from a friend’s recipe

Makes about 6 cups                      

• 2 to 3 Tablespoons chili powder, to taste (2 1/2 is just about right for me!)
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon ground cayenne pepper
• 1/4 teaspoon paprika
• 2 Tablespoons olive oil
• 1 large yellow onion, chopped
• 1 large bell pepper (red, yellow, or orange), chopped
• 2 to 3 cloves minced garlic
• 1 pound lean ground beef
• 1 (15-ounce) can diced or crushed tomatoes
• 1 (8-ounce) can tomato sauce
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1/2 teaspoon salt
• 1 1/2 teaspoons packed brown sugar (or substitute honey or maple syrup)
• Optional: 1/3 to 1 cup beef broth, if you want to thin out the chili
• Optional: garnish with Cheddar cheese, sour cream (or plain Greek yogurt), and sliced green onion or cilantro
• Optional: white rice, if you want to serve the chili over rice

In a small bowl, blend the first 6 ingredients together (the dry spices and seasonings); set aside.

In a large pot, heat oil over medium heat. Add the chopped onion, bell pepper, and minced garlic, and cook until the onion starts to get translucent and veggies start to get slightly soft. Add in the mixture of spices and seasonings, and cook an additional 10 to 12 minutes, stirring constantly.

Add in the ground beef and and cook until beef is fully done. Then add in the diced tomatoes, tomato sauce, red kidney beans, salt, and brown sugar. Continue to heat this mixture to a boil, then lower the heat, cover, and simmer for an hour. The chili will get very thick, so if you want to thin it out, add about 1/3 cup of beef broth. Add more if you need to, to get desired consistency.

Serve chili in bowls or over rice, topped with shredded sharp Cheddar cheese. Sprinkle with green onions and top with sour cream.

Recipe from NancyC | nancy-c.com