Duepy’s Chili Twist

We are not big soup people around here for whatever reason BUT we are big chili fans. I even serve chili the night before Thanksgiving (if we are hosting). I always have enjoyed every scrumptious bite of my dad’s chili but over the years I have adapted it a little here and a little there to make it my own. Pair it up with a triangle of homemade cornbread and you have a perfect meal.

Ingredients:

• 2 tbsp EVOO (extra virgin oil olive)
• 2 lbs ground beef
• 2 15oz cans dark kidney beans
• 1 15oz can cannellini beans
• 1 bell pepper diced
• 1 onion diced
• 6 garlic cloves inced
• 1 32oz can crushed tomato sauce
• 1 tbsp tomato paste
• 3 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp dried minced onion
• 1 tbsp paprika
• 2 tsp salt
• 1 tsp pepper
• 1 tsp white pepper
• pinch of cayenne pepper
• TOPPINGS (optional): fresh avocado, shredded cheddar cheese, sour cream, bacon, chives, hot sauce, jalapeños

Step #1: Heat 2 tbsp EVOO in large pot. Add diced onions, peppers and minced garlic. Cook until translucent.

Step #2: Add ground beef and break it up into small chunks. Cook until brown.

Step #3: Drain excess fat out of pot with a colander.

Step #4: Add beans, tomato sauce and all the spices. Mix well.

Step #5: Let chili cook for 1-2 hours stirring occasionally (the longer it cooks the more the ingredients will marry together).

Step #6: Add your chili to a bowl, top with any yummy toppings your heart desires. Bon Appetite!