Awesome Chili, No Onions! |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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So I have developed an intolerance for onions. Major bummer for a foodie! But this chili tastes so good I don't miss the onions. Ingredients:
3 jalapeno peppers |
2 red bell peppers |
2 lbs ground beef |
2 (15 1/2 ounce) cans kidney beans, drained |
4 tablespoons tomato paste |
1 (10 ounce) can ro-tel tomatoes |
3 cups water |
2 tablespoons sugar |
1 tablespoon cocoa powder |
2 teaspoons chili powder |
1 teaspoon paprika |
1 teaspoon cumin |
1/2 teaspoon ground oregano |
1/2 teaspoon garlic powder |
1 bay leaf |
coarse salt, to taste |
fresh ground pepper, to taste |
Directions:
1. Roast red bell peppers: Turn on your broiler. Lower the rack so the peppers will be about 6 inches below your heat source. Spray the peppers with cooking spray and place on broiler pan. Place them under the broiler and char the outside a bit, turning them every few minutes. When they look done to you, remove them from the oven and put them in a bowl with a lid for at least 5 minutes. Then, remove the skin and seeds. Chop the peppers and set them aside to add to your chili pot later.
2. Put gloves on (to protect your skin from the jalapenos) and cut the tops off your jalapenos. Slice them lengthwise and remove the seeds and membranes. Chop.
3. Brown the ground beef. Remove the excess oil. Add the chopped jalapenos and all other ingredients. Stir and taste. Add salt, pepper, or other seasonings if you wish. Simmer on low with a lid on your pot until the flavors are blended well; 20-30 minutes.
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