It's blazing hot in Nashville so whats the best thing to make? A steaming pot of chili! My mom sent Chad and I a new stock pot from Le Creuset (thanks mom) and we decided we had to use it immediately. We have played around with several versions of this chili but Chad and I both agree this last batch was the best. I dare you to make it...well maybe when the weather gets a little cooler but definitely try it.
Start by dicing up a red bell pepper, 1/2 of a large red onion or 1 small red onion.
Dice 2-3 Jalapenos (if you like it spicy leave the seeds in)
Dice 2 Anaheim peppers
Dice 2 Serrano peppers
If you want your mouth to bleed you can add some Habanero peppers
If a large pot, saute onion and 1lb of ground beef
Add all peppers and saute for about 3-5 minutes
Add 1-2 tablespoons of crushed garlic and 1 small can of tomato paste
Add 1-2 cans of dark kidney beans (depending on how much you like beans)
Add 2 cans of crushed tomatoes
Last but not least add your seasoning...salt, pepper, oregano, paprika, and chili powder. We didn't measure the seasoning, just taste as you go.
Allow the chili to simmer over low for about 20-30 minutes.
Enjoy with some tortilla chips, cheese, and sour cream!