Three Pepper Chili Recipe

Even though it’s April and we’re all ready for summer to start, cold weather’s still cold weather. And nothing quite warms the body (and winter-numbed spirit) like a hearty soup, and nothing seems to resonate that warmth longer than a chili recipe.

Chili, by definition, has some kick to it. But what some people might not realize is that the serious heat from peppers comes from their seeds.

This Three Pepper Chili recipe has provide a perfect amount of kick to your dish, while adding their sweet, natural, healthy flavor without causing you to call the fire department for your mouth.

Ingredients

• 1 large onion peeled and chopped
• 2 Tbsp olive oil
• 1 stalk celery finely chopped
• 2 stalks carrots peeled and diced
• 2 cloves garlic clove, chopped
• 1 small can tomato paste
• 1 large jalapeno pepper, minced
• 1 habanero pepper, seeded and minced
• 5 lbs ground chuck
• 1 bay leaf
• 2 Tbsp chili powder, or to taste
• 1 Tbsp ground cumin
• 1 tsp oregano leaves, crushed
• 2 can (11 oz) kidney beans
• 3 can (11 oz) tomato peeled and cut into chunks
• 2 cups chicken stock or bouillon
• 3 Tbsp salt to taste
• water

Preparation

1. Preheat Dutch oven size pan to medium heat. Place olive oil, onion, carrots, and celery, jalapeno pepper, habanero pepper (please wash hands thoroughly with soap and water after handling hot peppers. Do not touch sensitive areas of you body. These peppers will burn you bad if not treated with respect.), and garlic in pan and sauté over medium high heat until onions are slightly brown. Season lightly with salt and pepper. Clear a space in the middle of the pan and put in tomato paste. Let tomato paste sit there and brown for 2-3 minutes. Then stir ingredients until incorporated.
2. Add beef to pan and sauté until beef is brown. Keep pressing beef with a spoon to break it up into small pieces. Season aggressively with salt and pepper.
3. Add chili powder, bay leaf, oregano, cumin and sauté for another 3 minutes.
4. Add tomatoes, kidney beans, chicken stock, and any water needed to cover ingredients.
5. Bring to a boil, reduce heat to a simmer. cover and let cook for 45 minutes.
6. Remove cover and adjust salt and pepper to taste, Add water or continue to simmer uncovered to adjust chili to preferred thickness. Be careful to not add final salt adjustment until after reduced to desired thickness.
7. Enjoy this warm, hearty, and delicious three pepper chili recipe!