Texas-Style Beefy Bean-Less Chili
SERVES 6 to 8
4 pounds ground beef
1 large, sweet onion
4 cloves garlic, minced
2 medium green or poblano peppers
3 to 4 tablespoons chili powder
1 teaspoon ancho chili powder
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
2 (14-ounce) cans tomato sauce
3 (14-ounce) cans fire-roasted tomatoes, undrained
2 (4-ounce) cans diced green chiles
1½ teaspoons salt
½ teaspoon black pepper
Toppings: sour cream, shredded cheese, jalapeños, chopped green onions, crackers, and chips
In a large pot or Dutch oven, cook ground beef until no longer pink. Drain off fat; add onion, garlic, and peppers, and cook another 2 to 3 minutes. Add spices, and cook another 2 to 3 minutes, stirring occasionally.
Add remaining ingredients, combining well. Bring to a boil; then reduce heat, and simmer, mostly covered, allowing a small amount of steam to escape, for at least an hour but longer if you have time. To serve, top with suggested assorted toppings.
Slow Cooker Method: Cook beef in a large skillet over medium heat until browned. Drain off fat, and transfer to a slow cooker. Add remaining ingredients, and cook on LOW for 8 hours or HIGH for 5 to 6 hours.
