Kosher Tailgate Chili

Name: Kosher Tailgate Chili
Ingredients: 2 1/2 pounds ground beef; 2 tablespoons olive oil; 1 large onion, chopped, divided; 1 green bell pepper, chopped; 1 poblano pepper, chopped; 1/2 red bell pepper, chopped; 2 jalapeno peppers, seeded and minced; 1 habanero pepper, seeded and minced; 3 cloves garlic, minced; 2 (15 ounce) cans chili beans; 1 (14.5 ounce) can diced tomatoes; 2 (6 ounce) cans tomato paste; 1 (8 ounce) can tomato sauce; 1 cup water; 3 tablespoons chopped scallions; 1/4 cup chili powder; 1 tablespoon ground cumin; 1 tablespoon salt; 1 1/2 teaspoons ground black pepper; 1 teaspoon garlic powder; 1/2 teaspoon ground cayenne; 1 cup shredded iceberg lettuce

22 ingredients

6 steps

Ingredients

2 1/2 pounds ground beef
2 tablespoons olive oil
1 large onion, chopped, divided
1 green bell pepper, chopped
1 poblano pepper, chopped
1/2 red bell pepper, chopped
2 jalapeno peppers, seeded and minced
1 habanero pepper, seeded and minced
3 cloves garlic, minced
2 (15 ounce) cans chili beans
1 (14.5 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce
1 cup water
3 tablespoons chopped scallions
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1 teaspoon garlic powder
1/2 teaspoon ground cayenne
1 cup shredded iceberg lettuce

Directions

1

Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, about 5 minutes. Drain off excess fat.
2

Heat olive oil in a large pot over medium heat. Stir in 3/4 of the onion. Add green bell pepper, poblano pepper, red bell pepper, jalapeno peppers, habanero pepper, and garlic; cook and stir until onion is soft and translucent, about 5 minutes. Stir in cooked beef, chili beans, diced tomatoes, tomato paste, tomato sauce, water, and scallions.
3

Stir chili powder, cumin, salt, black pepper, garlic powder, and cayenne into the pot. Bring chili to a simmer over medium heat. Reduce heat to medium-low; simmer, stirring occasionally, until flavors combine, about 2 hours.
4

Remove chili from heat and cool briefly, about 30 minutes. Cover and refrigerate, 8 hours to overnight.
5

Reheat chili by bringing it to a simmer over medium heat. Reduce heat to low and let chili cook slowly, stirring occasionally, for flavors to develop, 4 to 6 hours.
6

Top servings of chili with shredded lettuce and remaining 1/4 cup chopped onion.