Monday, January 6, 2014
1.25 lbs ground sirloin (or extra lean ground beef)
1 large onion, diced (about 1 c)
3 cloves garlic, minced
1 large hot banana (Hungarian) pepper, seeded & chopped
1 - 2 jalapeno peppers, seeded & chopped
1 - 14.5 oz can petite diced tomatoes with liquid
1 - 15 oz can Hunt's Seasoned Diced Tomato Sauce for Chili
2 cans Bush's Best Chili Hot Beans
3/4 tsp cumin
3/4 tsp ground coriander
Heat Dutch Oven over medium high heat until hot; add ground meat & cook until evenly browned. Add onion & garlic; saute until onion just begins to become translucent. Add peppers & cook 2 minutes more.
Stir in tomatoes, tomato sauce, stir to combine. Add beans & seasonings.
Heat just until bubbles begin to rise to the surface, stirring occasionally. Reduce heat to low simmer. Cover & simmer for 45 minutes to 1 hour, stirring occasionally. Be careful not to scorch your chili.
Serve with shredded cheddar or Monterey Jack.