How can you resist a recipe called BIG MIKE’S CHILI?
I’ve been searching for a hearty, good chili recipe and I found it! I’ve made this chili several times and it’s awesome! It takes a while but all good chili needs time to cook. If you’re not big on beans, you can take out whatever you want (you certainly don’t have to use all three kinds if don’t want to). You definitely need to try this one on a cold, rainy day.
Hope you enjoy!
- 2 tablespoons olive oil
- 1 Large sweet onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 20-30 baby carrots, diced (up to you)
- 2 teaspoons ground cumin
- 2 lbs. lean ground beef
- 2 jalapeno peppers, diced (optional for additional heat)
- 1 (28oz.) can crushed tomatoes
- 3 cups water (split)
- 2 green chiles with juice from can (no seeds)
- 3-4 tablespoons chili powder
- 2 tablespoons oregano
- 3 pinches granulated sugar (optional)
- Salt and pepper, to taste
- 1 (15oz.) can black beans (drained and rinsed)
- 1 (15oz.) can pinto beans (drained and rinsed)
- 2 (15oz.) can dark red kidney beans (drained and rinsed)
- Shredded cheese and sour cream (optional when serving)
- Heat oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and carrots, cover and cook, stirring occasionally, until vegetables are soft (roughly 10-12 minutes). Add the cumin and cook for a couple of minutes. Add the ground beef and jalapenos (if using).
- Cook beef until no longer pink, breaking up clumps of meat. Stir in tomatoes, 2 cups of water, green chiles and juice, chili powder, oregano, sugar, salt, and pepper. Stir together until all ingredients are well-blended.
- Cook partially covered for 30 minutes, stirring occasionally. Add all of the beans and 1 cup of water, and cook for an additional 30 minutes. Season to taste with salt and pepper.
- Top with shredded cheese and 1-2 dollops of sour cream if desired.