Hearty Chili

Hearty Chili


1 ½ pounds lean ground beef
1 cup chopped sweet onion
1 cup chopped green pepper
1 clove garlic, minced
1 jalapeno, seeded and diced
2 tablespoons homemade chili seasoning (or one envelope chili seasoning)
2 (14.5 ounce) cans diced tomatoes (I use the ones that specify “for chili”)
2 (15 ounce) can kidney beans, undrained
1-2 teaspoons Sriracha or hot sauce of your choice
1 large Idaho potato, peeled and cubed
1 cup frozen corn

-shredded cheese
-sour cream


1. In a large Dutch oven, cook ground beef over medium-high heat until evenly browned. Drain excess grease.

2. Add onion, green pepper, garlic, and jalapeno and cook for 5 minutes, stirring often. Sprinkle meat mixture with homemade chili seasoning (or contents of chili seasoning envelope). Mix seasoning with the meat and vegetable mixture and cook for about 3 minutes, stirring constantly.

3. Add in diced tomatoes, kidney beans, hot sauce and potatoes, stirring to combine. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. Stir in corn the last 15 minutes of cooking.

4. Garnish chili with shredded cheese and sour cream.

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