Nate's One Pot Chili
A favorite recipe from back in college. Measurements not exact.
Ingredients
I've split the ingredients into three sections which can be prepped individually before starting cooking.
Part 1: The Meat
| Amount | Ingredient |
|---|---|
| 2 | Red or Green Peppers, diced |
| 1 | Large Onion, diced |
| 2-3 T | Garlic, minced |
| 1 lb | Ground Meat (90% lean?) |
Part 2: Beans & Tomatoes
| Amount | Ingredient |
|---|---|
| 1 | 32oz Diced Tomatoes, undrained |
| 1 | Tomato Paste |
| 2 | 16 oz Kidney Beans, drained |
| 1-2 | 16 oz Black Beans, drained |
| 1 | 16 oz Great Northern Bean, drained |
Part 3: Spices
| Amount | Ingredient |
|---|---|
| 3-4 T | Chili Powder |
| 2 T | Cumin |
| 1 T | Cocoa Powder |
| 1 T | Paprika |
| 1 T | Brown Sugar |
| 1/2 tsp | Cayenne or Red Pepper Flakes (or more, to taste or audience) |
| 1 tsp | Salt (to taste) |
| 1/2 tsp | Pepper |
Every Day Extras:
- Corn!
Directions
- Add ground meat to large stock pot and begin browning (enameled cast-iron is a good choice).
- While meat is browning:
- Dice onion and peppers
- Drain beans and set aside
- Mix spices together in small bowl
- Add garlic, peppers, and onions to meat about halfway through browning process.
- When the meat is browned and the onions soft, add the un-drained diced tomatoes and tomato paste to the pot and stir them in.
- Add half of the beans to the pot and stir in half of the spices.
- Add the rest of the beans, spices, and extras to the pot and heat over medium heat, until warm.
- Taste, add more seasonings as necessary.