Since it's a little chilly outside I thought it was a perfect day to make some homemade chilli
Ingredients
2 tablespoons olive oil
2 onions, diced
1 green bell pepper, chopped
1 Anaheim chile pepper, chopped
8 garlic cloves, peeled and chopped
3 pounds ground chuck
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 (28-ounce) can crushed tomatoes
2 cups low-sodium chicken broth
1 (6-ounce) can tomato paste
Kosher salt and pepper
Cooked white rice (optional)
Shredded Monterey Jack (optional)
Preparation
Heat oil in Dutch oven over medium-high heat. Add onions, bell pepper, Anaheim pepper, and garlic.
Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Meanwhile, mix chili powder, cumin, basil, oregano, and thyme together in small bowl.
Stir spices into meat mixture and cook 2 minutes.
Stir in crushed tomatoes, chicken broth, and tomato paste. Reduce heat to a simmer. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour and 15 minutes.
Season with salt and pepper to taste.
Now I did change this recipie from Bon Appetit I added 1 Jalapeno and since I didn't want it to spicy I seeded the jalapeno and the Anaheim chilie
BTW it was delicious but i made way to much so i will have leftovers for a few days!!!