This is hands-down the best beef chili, making this the last beef chili recipe you’ll ever need. Nothing hits quite as hard as a big bowl of this delicious chili on a cold winter night. 

Chili Ingredients:

• 2 pounds ground beef 
• 1 red onion, diced 
• 1 jalapeño, seeded and finely diced (optional )
• 4 garlic cloves, minced 
• 1 1/2 TBSP chili powder
• 1 TBSP cumin
• 2 green bell peppers, diced 
• 14 1/2 oz can crushed tomatoes 
• 14 1/2 oz can petite diced tomatoes with their juices
• 1 TBSP tomato paste
• 19 oz can red kidney beans, drained and rinsed
• 1 TBSP brown sugar 
• 3 cups broth (beef, vegetable or chicken is fine – you can also replace 1 cup of broth with your favorite beer to kick this up a notch!)

Garnish, to taste:

• Sour cream
• Cheese
• Diced red onion
• Cilantro

Instructions:

• In a large stock pot over medium heat brown the ground beef until it’s completely cooked. Strain out any excess fat then transfer to a bowl.
• Add a little oil to the bottom of the pot and brown the onions, green peppers and optional jalapeño for 4-5 minutes. Toss in the garlic and continue to sauté for another minute. 
• Add the ground beef back to the stock pot along with the veggies, add in the spices and continue to sauté for another 2 minutes.
• Add in both cans of tomatoes, tomato paste, beans and broth/beer-  bring to a boil and reduce to a simmer for 40-60 minutes until desired thickness has been reached. 
• Garnish and serve! 

This freezes excellently in mason jars should you have leftovers.

Recipe adapted from Spend wit Pennies blog