Sometimes I throw a drained can of corn in my chili if I’m in the mood and ground turkey works just as well as ground beef here. This chili has a good sweet and spicy flavor. Serve chili with cornbread, and your favorite toppings shredded cheese, chopped green onions, sour cream, avocado, hot sauce, and cilantro.
To make this #dinnerdoneby9am I fully cook the chili in the morning, refrigerate all and re-heat just prior to serving.
-2 lbs. ground beef
-1 bell pepper, diced
-1 yellow onion, diced
-6 cloves garlic, minced
-1 (29 oz) can diced tomatoes
-1 (6 oz) can tomato paste
-5 cups beef broth
-1/4 cup brown sugar
-1/2 tsp cayenne pepper
-2 Tbsp Worcestershire sauce
-1 Tbsp chili powder
-1 tsp cumin
-1 tsp smoked paprika
-1 tsp salt
-2 tsp oregano
-2 (15 oz) cans any kind of bean (I prefer dark red kidney beans)
Brown beef, onion, and green pepper in large pot. Once cooked drain off fat, and return beef and veggies to pot. Add garlic, stirring while cooking for about 1 minute. Add remaining ingredients. Simmer at least 20 minutes (and up to several hours) prior to serving. The flavor will get better the longer it cooks, and will even be better the next day.
