October just screams chili to me.
I think, if I remember correctly, my family had chili on October 1st every year my entire childhood. That’s my brother’s birthday, and he loved chili, so it was just our thing.
He also loved spicy things, and I didn’t learn to appreciate that until years later. Still, although I like to brag about the fact that I love it when a dish is so spicy my eyes water, I don’t think my love for spicy things measures up to his.
With that said, I took this classic family recipe and made a few alterations in order to remove the gluten and mellow out the spice. I absolutely love the product!
Also, for any of the canned items in the recipes, you can use fresh items to replace them. I simply wanted to make this a quick an easy recipe for a cozy fall day!
- 1 & 1/2 pound lean ground beef
- 1 large onion, chopped
- 2-3 jalepeños, seeded and fine chopped
- 1 large bulb garlic, minced
- 1 can tomato paste, or 15 oz. homemade
- 2 cans petite diced tomatoes, or 30 oz. homemade
- 2 cans hot chili beans
- 7 tbsp chili powder
- 6 tbsp cumin
- 1 tbsp hot sauce (your choice, I use tapatio)
- 1 tbsp salt
- 2 tsp pepper
- 12 oz. chicken broth, store-bought or homemade
In large pot, brown ground beef with onions, jalepeños, and garlic. Do not drain. Stir in tomato paste, followed by tomatoes, then beans. Stir very well to blend. Add chili powder and hot sauce. Add chicken broth and stir until evenly mixed. Bring to a slight boil, then reduce heat and cover. Simmer for 30-45 minutes. Stir often to avoid scorching. Serve with cheese and avocado, or garnish with other toppings you love!