Ingredients

The following ingredients have 6 Servings
  • 1 lb lean ground beef
  • 1 medium yellow onion (diced)
  • 4 cloves garlic (minced)
  • 2 tbsp crushed jalapeno pepper (or 1 tbsp cayenne)
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 1 tbsp smoked paprika
  • 14.5 oz can black beans (drained and rinsed)
  • 14.5 oz can pinto beans (drained and rinsed)
  • 14.5 oz can chili ready red beans (undrained)
  • 14.5 oz can fire roasted tomatoes
  • 4 small heirloom tomatoes (roughly chopped)
  • 2 tbsp fresh oregano
  • 2 tbsp fresh thyme
  • 1 tbsp dijon mustard
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 dash coarse salt
  • 1 dash freshly ground pepper
  • fresh cilantro and grated parmesan cheese (for garnish)

Instruction

  • Heat a large pot or dutch oven over medium-high and add the meat. Brown all over, then add the onions and garlic. Saute 2 minutes, until the onions have softened.
  • Add the crushed jalapeno peppers, chili powder, cumin, smoked paprika and a good pinch of salt and pepper. Bloom spices for 1 minute while tossing everything around.
  • Add the beans and tomatoes, along with all the herbs. Add 3 cups water (or stock of your choice) and simmer 20 minutes.
  • Add the mustard, honey, brown sugar and cider; simmer for an hour.
  • Taste it, toss in more salt and pepper if needed. Serve chili garnished with cilantro and parmesan or cheddar cheese.