• I made this recipe just a couple of days ago. Actually, it isn't a recipe I pulled off the internet. It is a combination of ingredients from viewing several recipes. Since I don't like green peppers I omitted them, but you could add a couple of bell peppers with the onions. I opted for jalapenos. I had some left over that needed to be used. This chili turned out very well, but if you don't like spicy chili then don't add the jalapenos and use only one TBSP of chili powder. :) 3 tablespoons olive oil 1 1/2 cups chopped onion 8 large garlic cloves, chopped 8 jalapeno peppers deseeded and chopped 2 pounds ground chuck 1 or 2 tablespoons chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon dried basil 3/4 teaspoon dried oregano 1/2 teaspoon dried thyme 1 teaspoon salt 1 teaspoon black pepper 1 15oz can tomato sauce 3 cups chicken broth 1 6oz can tomato paste Directions Heat oil in heavy saucepan over medium-high heat. Add onions, jalapenos, and garlic. Saute about 8 minutes or until onions are translucent. Add chuck and cook until brown, breaking up meat with a spatula as it cooks. Add all spices. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. If you like beans, you could add a couple cans of drained kidney beans at this point. Simmer for 5 minutes.

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