Peppery Chili

peppery chili

Leave in the seeds of the jalapeños if you like a lot of heat in your chili.

Peppery Chili
Makes about 4 quarts
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  1. 4 pounds ground chuck
  2. 3 jalapeño peppers, seeded and minced
  3. 2 poblano peppers, seeded and minced
  4. 2 large onions, chopped
  5. 1 red bell pepper, chopped
  6. 4 (15-ounce) cans tomato sauce
  7. 1 (32-ounce) container beef broth
  8. 3 tablespoons chili powder
  9. 2 tablespoons ancho chili pepper
  10. 2 tablespoons ground cumin
  11. 1½ teaspoons salt
  12. 1 teaspoon ground coriander
  13. ½ teaspoon ground black pepper
  1. In a large Dutch oven, cook ground chuck and next 4 ingredients over medium heat, stirring occasionally, until beef is browned and crumbly; drain well.
  2. Add tomato sauce and all remaining ingredients, and bring to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, for 30 minutes.
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