Every Pepper Chili

Let's face it, every time the temperature gets to freezing in most of the United States, we think CHILI!!! It's in our blood to eat it by the bowlfuls during the winter. Here is our version:



Chili is really easy, just throw everything into one pot. This is one of the first things I made in college. Toss whatever beans and meat together with some onion, and -boom- you got chili.

First start with the vegetables.


3 onions, chopped
5 cloves of garlic, chopped
1 bell pepper, chopped (Oops! We forgot this but it still turned out good)
5 spicy peppers of choice, chopped (Jalapeno and Serrano worked for us)


Look at that steam shot. Awesome.



3lbs ground meat (we used 2lbs beef, 1lb turkey). Our pot was too small so we swapped it with that bigger one. Mistake- yes, fixable- sure!




We didn't want to lose all that goodness from the veggies and meat, so we deglazed with a little red wine and poured it into a bigger pot. Along with...

1 large can of Blue Ribbon red beans
2 cans black beans
2 can tomato soup
1 can Rotel tomatoes
2-3 tbsp chili powder
1 ½ tbsp cumin
2 tbsp vinegar
2 tsp salt
2 bay leaves
Dash of cilantro
10 dashes of Tabasco


Let cook for an hour, or however long a scrabble game takes you.


Serve with a sprinkle of Cheddar cheese. Others do rice also, we didn't.

Happy bowl.

The best parts about this recipe you can't ignore: the Blue Runner red beans and the vinegar. The Blue Runner beans gave it an amazing creamy texture that got better by the bite. And the vinegar is a must. It just makes ever flavor pop. Use it and your taste buds will tell you.