Football Chili

⁃ 1# ground chuck beef 80/20

⁃ 5 ea carrots peeled, medium diced 

⁃ 1 ea large yellow onion, medium diced 

⁃ 1 ea green bell pepper, medium diced

⁃ 2 ea jalapeño, small diced 

⁃ 2 T. cloves garlic, minced 

⁃ 4 oz tomato paste 

⁃ 32 oz can diced tomatoes 

⁃ 1 can black beans 

⁃ 2 can pinto beans 

⁃ 1 can cannellini beans 

⁃ 64 oz beef stock 

⁃ 4 T. Ground paprika 

⁃ 4 T. Ground cumin

⁃ 3 T. Ground Cayenne 

⁃ 3 T. Oregano 

⁃ Salt and pepper, 4 T Ground Chili Powder

⁃ Jasmine rice 

⁃ Scallions

⁃ ( feel free to add diced bacon on top as this is a great touch) 

⁃ In a large pot cook the beef in a little canola oil. Make sure to season beef with salt and pepper. 

⁃ Once fully cooked strain beef and keep fat separated. Place pot back on stove and bring to medium-high heat. 

⁃ Add carrots, onions, bell pepper and jalapeño. Cook until the vegetables are tender but not mushy. 

⁃ Add garlic and cook for 5 more minutes.

⁃ Add tomato paste and mix all vegetables with the paste to ensure the vegetables are coated. Cook for 2 more minutes. 

⁃ Drain all beans from the can and rinse, then add them to the pot with the beef, beef stock and spices. Keep on medium heat until a simmer then bring the heat down to low and cook for 3-4 hours. 

⁃ Season with salt and pepper.

⁃ Cook jasmine rice and serve chili on top with chopped scallions, sour cream, cheddar cheese. 

⁃ Enjoy!