Every weekend I try to prepare lunches for the week. This is one of the recipes I make during the winter. I love that I can make it ahead of time and Cliff can take some to work everyday. By Sunday night our fridge usually has about 8-10 pre-made lunches that we can just grab each morning. This is a good way to save money but also it controls what you are eating so you don’t end up with fast food for lunch.
This chili is hearty but the lean meat and veggies make it healthy. I don’t eat chili, but Cliff tested out many different recipes and decided this was “the one”.
Use this recipe as a base and make changes according to your taste. For instance, Cliff doesn’t like kidney beans so I make it with two cans of black beans instead. But adjust it anyway you’d like. I am told this chili has a definite kick, so if you’d prefer something a little more tame I would suggest cutting back on the jalapeno and cayenne pepper, and the chili powder.
1-1½ pounds ground sirloin
2 onions, diced
1 green pepper, diced
1 red pepper, diced
2 jalapenos, seeded, ribs removed and diced
1 14ounce can Mexican-style tomatoes, such as Rotel
1 28 ounce can fire roasted crushed tomatoes.
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon paprika
2 14 ounce cans of black beans, drained and rinsed
shredded sharp cheddar cheese
Cook ground sirloin with onions and peppers in dutch oven. Add cumin, chili powder, salt, cayenne pepper and paprika. Add tomatoes and bring to a boil. Add beans and simmer for 1-2 hours. Serve with toppings of your choice. Serves 6
Source: inspired by Food.com