Savory Chili

Happy Sunday! I'm excited to share with you guys an amazing, simple chili recipe that will keep your fridge (or freezer) stocked for the next few weeks. I'll be honest, I'm not much of a fall gal, but I do enjoy the shift to making warmer dishes, and chili is one of my favorites. My sweet fiancé came up with the recipe and I instantly fell in love with its full flavor, incorporation of multiple veggies and protein sources, and ability to be easily reheated from the fridge or freezer. We each enjoyed a large serving of this chili everyday for lunch for 5 days and froze another 7ish servings for a later date. Check out the recipe!

Ingredients:
-2 lbs of lean ground beef (can substitute ground turkey if desired)
-4 cans of kidney beans
-2 cans of black beans
-2 cans of white beans
-1 sweet onion
-2 red peppers
-2 yellow peppers
-2 orange peppers
-4 jalapeños (2 with seeds, 2 without)--use less if you do not like spicy food or remove seeds from all
-2 cans of diced tomatoes
-1 carton of Trader Joe's organic chicken broth
-1 bag of cheddar cheese
-cumin (to taste)
-chili powder (to taste)-- most important spice! Will need at least 5 tbs
-1 tbs worcestershire sauce
-black pepper (to taste)
-1 tsp cinnamon
-garlic (to taste)
-red pepper flakes (to taste)
-3/4 of the darkest dark chocolate you can find

This seems like a lot of ingredients, but many of them are spices or other simple produce/cans you may keep on hand anyway. Also keep in mind this makes A LOT of chili, so many ingredients are needed to create this large quantity.

Directions:
1. Chop onion and add to pot along with 2 lbs of ground beef, garlic, black pepper, and worcestershire sauce (may need to add 1 lb at a time depending on the size of the pot)
2. Once meat is fully cooked, add in chicken broth
3. Dice up peppers and jalapeños and add them in along with the beans and canned tomatoes
4. Add in seasonings to taste and dark chocolate bar. Don't be shy here--the seasonings are creating the majority of the flavor!
5. Turn down the heat and let simmer for about an hour
6. Serve in bowl topped with shredded cheese.

I would recommend freezing the remainder of the chili within 5 days of cooking to be sure it stays fresh. To reheat, simply add the frozen chili to a pan and heat on the stove.

Enjoy!

LD