Perfect Chili

Perfect Chili:

• 1 POUND Ground Beef
• 1 LARGE Yellow Onion, Diced (More is better!)
• 4 Jalapeno Peppers, 2 Serrano Peppers, de-seed and Dice finely
• 2 TBSP Garlic, Minced
• 2 TBSP Chili Powder
• 1 TBSP Ground Cumin
• 1 TBSP Paprika
• .5 TSP Cayenne Pepper
• Kosher Salt and Black Pepper
• 3 TSP Tomato Paste
• 1.5 CUP Beef Broth (Low-Sodium if possible)
• One 28oz CAN Whole Peeled Tomatoes, Crushed
• Two 15.5oz CANs Kidney Beans, Undrained
• Sour Cream, Shredded Cheese and Sliced Scallions for serving
• Cooking Oil

Meat:

Add 2 TSP cooking oil to a pan over medium-high heat
Brown the Group Beef, breaking into small bits as you go
Remove beef, transfer to a plate, leaving as much juice in the pan as possible

Onions:

Reduce to medium
Add onions and cook until glassy, stirring occasionally (about 10 minutes). Add oil if needed.

Chilis and Garlic:

Add chilis, stir and cook until softened (about 8 minutes)
Add garlic and stir continuously for 2 minutes

Spices:

Add Chili Powder, Cumin, Paprika, Cayenne, 1/4 TSP Salt and Tomato Paste
Stir continuously for 2 minutes until onions are coated and fragrant

Wet Stuff:

Stir in the Beef Broth and the Crushed Tomatoes
Bring to a Boil
Stir in the Cooked Ground Beef (and any accumulated liquid)
Reduce to Medium-Low, Simmer (partially covered) for 30 minutes

Beans:

Stir in the Kidney Beans and their Liquid
Simmer, uncovered until the chili is thickened, about 30 minutes
Add Salt and Pepper to taste (I use virtually no salt)

Serve!

Top with Sour Cream, Finely Diced Green Scallions, TBSP of Shredded Cheese all stirred up into the Chili