- In a medium stock pot sauté onions and peppers in olive oil, add ground beef and cook until beef has crumbled and fully browned.
- Next add remaining ingredients except for beans and bring to a simmer.
- Allow to simmer while stirring frequently for 45 minutes. Add beans and cook for an additional 15 minutes. Adjust seasoning.
This is a base smoky chili recipe that lends itself well to creativity. Try adding different proteins ground duck, veal, pork, etc.
This recipe is also a great as a topping for hot dogs, burgers and served over creole rice pilaf. Garnish with lots of shredded cheddar cheese and a side of Trappey’s Spicy Hot Cayenne Pepper Sauce.