chili

total ingredients

• splash of oil
• 1200g ground beef
• 1 large onion
• 2 bell peppers
• 6 cloves of garlic
• 3 chili peppers
• 800g canned crushed tomatoes
• 1 tbsp cumin
• chili powder to taste
• 1 tbsp oregano
• 1 tbsp garlic powder
• 2 bay leaves
• 1 stock cube
• 1 tbsp fish sauce
• 1 tbsp flour
• 2 cans of beans
• salt

ingredients by use case & order

• splash of oil
• 1200g ground beef

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• 1 large onion
• 6 cloves of garlic
• 3 chili peppers
• salt

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• 1 tbsp cumin
• chili powder to taste
• 1 tbsp oregano
• 1 tbsp garlic powder

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• 2 bell peppers
• 2 bay leaves

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• 800g canned crushed tomatoes
• 1 stock cube
• 1 tbsp fish sauce
• 1 tbsp flour

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• 2 cans of beans

how to

1. Finely dice onion and chili peppers, press the garlic.
2. Dice the bell peppers.
3. Add a splash of oil to a big pan/pot. Once hot, add all of the grounded meat.
4. On high heat, brown the meat. Don't mix until the bottom is browned.
5. Mix the meat until fully cooked. Don't over brown it.
6. Turn down the heat, add in the aromatics (onion, garlic, chili peppers) and salt.
7. When aromatics start to get some color, add in the spices (cumin, chili powder, oregano, garlic powder) and toast for 30 seconds.
8. Add in the bell peppers and bay leaves. Optional splash of water if the pan is looking too dry. Cook until the pan dries out again.
9. Add in the crushed tomatoes, stock cube, fish sauce and flour. Let cook for couple of minutes.
10. Add in the canned beans (without the liquid). Add enough water so that everything can simmer for at least 15 more minutes.

sources

J. Kenji Lopez Alt's 15 minute weeknight chili. Modified.