Serve topped with shredded cheddar cheese, sour cream and diced onions. Add a side of cornbread and you've got a great meal.
Prep Time: 20 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 2 hours
Yield: 8 servings, chili
- 1 Tbsp. olive oil
- 1 large yellow onion, diced
- 1-1/2 lbs. lean or extra lean ground beef (preferably grass-fed beef)
- 1 poblano pepper, seeded and diced
- 2 jalapeno peppers, seeded and diced
- 2 stalks celery, diced
- 3 Tbsp. minced garlic
- 6 plum or roma tomatoes, seeded and diced or 2 14 oz. cans diced tomatoes
- 6 oz. tomato paste
- 1/2 cup apple cider
- 3 Tbsp. ancho chili powder
- 2 Tbsp. ground cumin
- 1 tsp. sugar
- kosher salt and freshly-ground black pepper, to taste
- 1 14 oz. can red kidney beans, rinsed and drained
- 1arge handful fresh cilantro, chopped (optional)
- Heat oil in a dutch oven over medium-low heat. Add diced onions. Cook, stirring occasionally, until onions start to brown, 8-10 minutes.
- Add ground beef, peppers, celery and garlic. Cook, stirring, until beef is browned.
- Add tomatoes, tomato paste, apple cider, chili powder, cumin, sugar, salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook 1 hour.
- Add beans. Cook chili, uncovered, another 30-45 minutes. Taste and adjust seasonings.
- Stir in chopped cilantro just before serving chili.
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