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Eddie's Meaty Pepper Chili

Print Recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds ground beef
  • 1 pound Italian sausage casings removed
  • 2 large bell peppers charred and diced
  • 2 jalapeño peppers charred and diced
  • 2 poblano peppers charred and diced
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 cans 15 oz each diced tomatoes
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 6 oz tomato paste
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Method
 

  1. Char the bell peppers, jalapeños, and poblanos under the broiler or over a gas flame until blackened. Place in a covered bowl for 10 minutes, then peel, seed, and dice.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and Italian sausage, breaking up with a spoon, and cook until browned, about 8-10 minutes. Drain excess fat.
  3. Add onion and garlic to the pot and cook until softened, about 5 minutes. Stir in chili powder, cumin, smoked paprika, and cayenne, cooking for 1 minute until fragrant.
  4. Add the charred peppers, diced tomatoes, tomato paste, kidney beans, and beef broth. Stir well to combine.
  5. Bring to a boil, then reduce heat to low and simmer uncovered for 2 hours, stirring occasionally, until thickened and flavors have melded.
  6. Season with salt and black pepper to taste. Serve hot with your favorite toppings like shredded cheese, sour cream, and green onions.