Chili and cornbread

Ground beef chili beans are perfect for this cool weather we’ve been having. This recipe can be easily altered for your taste buds and palette, feel free to put your own special and personal spin on it!

Ingredients

1.5 lbs ground beef 80/20
1/2 teaspoon lawrys, 1/2 teaspoon black pepper for ground beef
1 small-medium brown onion
4 minced garlic cloves
1 green bell pepper
1 tablespoon tomato paste
2 cups beef broth low sodium
1 tablespoon worcestershire sauce
1 tablespoon brown sugar
1 can 15 oz pinto beans rinsed
1 can 15 oz kidney beans rinsed
1 can 15 oz fire roasted tomatoes

Seasonings

2 tablespoons chili powder
11/2 teaspoon smoked paprika
1/4 teaspoon ground cayenne
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning

Cook ground beef with salt and pepper, then drain grease.

After draining the grease out, add in the onion and bell pepper. Cook until tender, onion starts to appear translucent.

Then add the minced garlic and seasonings and give it a good mix, about 1 minute.

Then add and mix in tomato paste.

Next add in the tomatoes and stir.

Then add in worcestershire sauce and brown sugar and mix.

Pour in beef broth and add in your beans.

Bring to a boil.

Once boiling, stir, then cover, and lower heat and allow to simmer for 1 hour.

Check and stir periodically.

After 1 hour, uncover, turn heat to medium, and cook for an additional 20-30 minutes. Make sure to check in on it and stir so it doesn’t stick to the bottom of the pot.

Serve with your choice of toppings!

1 enjoy mine with lots of cheese, jalapeños, and sour cream !