Chili recipe (TEXANS STAY OUT)

This is my easy, general purpose, stovetop chili recipe that I have refined to my tastes over the years. It's also very customizable. It's not trying to be "authentic" anything, it uses a lot of dried spices, but it is still p tasty imo.

INGREDIENTS

1 yellow onion

1 bell pepper, 1 jalapeno (This is what I use but feel free to use whatever peppers you want in whatever combination. Serrano, habanero, etc, use what you like)

3-4 cloves garlic

2ish tbsp tomato paste (VERY IMPORTANT DO NOT SKIP)

1 lb ground beef (I use 90/10 but anything 80/20 to 93/7 should work fine)

2 cans beans (I use kidney and black but again use whatever you like, pinto is another good option)

NOTE: You can play around with the beef/bean ratio. I've done 2 lbs beef 1 can beans but I prefer what I have listed here. 2 lbs beef 2 cans beans might be a good option, I've never done that.

2 28oz cans diced fire roasted tomatoes (don't skimp out here, buy a decent brand and really try to get fire roasted if you can)

1 can dark beer (optional, a good stout or porter works well. If not adding beer you may need a small amount of beef or chicken stock to thin it out)

spices (I use: salt, chili powder, cumin, smoked paprika, cayenne, oregano, garlic powder, black pepper. Add or remove as you like. I use an absolute shitload of chili powder, like an obscene amount. I keep adding and tasting until I'm happy and by the end I use so much)

toppings - I use: cheddar cheese, fritos/corn chips, sour cream, pickled onions if I have them, sometimes chopped or pickled jalapenos. I've also had it over cornbread and that's really good)

INSTRUCTIONS

Dice the onion and peppers, mince the garlic.

Brown the beef in a large pot or dutch oven, when it's almost cooked through add the onion and peppers. Cook the onions and peppers for 4-5ish minutes until soft and translucent. (I add some of the spices at this point, I dunno if frying them off a bit changes the flavor at all but it makes me feel better)

Add the garlic, fry for about a minute until fragrant.

Add the tomato paste, fry for a minute or two until everything turns a rust red.

Add the beans (bean juice included), diced tomatoes, and beer (sub the beer with stock if needed to thin out the chili).

I start adding more spices here. I don't have any measurements because I just put in what looks good

Bring it up to a boil then reduce to a simmer. Simmer gently for 30-60 minutes.

Taste and adjust the salt and other seasoning levels. I salt as I go when I'm frying the beef and vegetables so I usually don't have to add much here. This is also where I finish adding all the chili powder.

This is also where you want to adjust the consistency to your tastes. If it's too thin let more liquid boil off. If it's too thick add beef or chicken stock.

Some people add a small amount of brown sugar or dark chocolate at this point. I don't personally but it's an option.

Serve with whatever you want.

!goyslopenjoyers