Ingredients
Method
- Heat oil in a non-stick pan or skillet over medium heat. Add the onion, peppers, and garlic once hot, and cook for 1-2 minutes until fragrant. Increase heat to high, add the ground beef, break it apart, and cook until mostly browned.
- Stir in the remaining ingredients and spice mix, then reduce heat to low. Cover the pan and simmer for 1.5 to 2 hours until the mixture thickens.
- Ladle the thick chili into bowls and top with shredded cheese, sour cream, and parsley.
Nutrition
Notes
* We used 80/20 beef, but you can use a leaner cut if you prefer. If you use a very fatty cut, pre-cook the beef and soak up excess oil.
Serving size: 1 1/3 cups
TO STORE: Like any good stew or curry, chili tastes better the longer it sits before serving. Store chili in the refrigerator, covered. It will keep well for up to one week.
TO FREEZE: Place leftovers in a sealable container and store them in the freezer for up to 6 months.
TO REHEAT: You can either microwave the chili or reheat it on the stove until warm.