Here's my award winning chili recipe.
You can always adjust the recipe as you see fit, making it as hot or as mild as you like it.
2- 2 ½ lbs of ground beef
2 medium yellow onions, chopped
3 large banana peppers, seeds removed and diced.
1 green bell pepper diced.
28oz of diced tomatoes with liquid
45oz of tomato sauce (3 cans)
4 jalapeno peppers, two with seeds removed and diced, the other two cut into slices
4 cloves of garlic, minced
7 tbs of chili powder
3 tbs of Worcestershire sauce
3 tbs of cumin
3 tbs of paprika
1 tbs of oregano
2 tbs of salted butter
salt and pepper to taste
two cans of red kidney beans, drained and rinsed (optional)
1 ½ tbs of corn starch to thicken
4 tbs of water
In a dutch oven, brown your ground beef until done. Drain and remove beef into a bowl temporarily.
Over medium high heat, melt your butter in the dutch oven. Saute your onions, peppers and garlic until green bell peppers are tender and onions start to turn clear. Next, add your beef back into the pot along with your Worcestershire sauce, stir add your spices, stir then add your tomatoes. Stir every time you add ingredients. Add your tomato sauce, bring to a simmer and reduce heat to low. Cover and let simmer for 1 hour, stirring the pot every 15 minutes or so. After one hour, mix your corn starch and water to form a slurry then add to the pot. Stir once again, cover and continue to cook over low heat for an additional 30 minutes. You may then add your beans and heat until they are brought to temperature. Serve with saltine crackers or cornbread.