Four Pepper Chili 

*Warning, this makes a BIG pot. But the recipe is easy to halve if you need to. 

Ingredients— 

2 lbs. Ground Beef 

1 Big Onion, chopped 

2 Bell Peppers, seeded and diced 

2 Anaheim Peppers, seeded and diced 

2 Poblano Peppers, seeded and diced 

2 Jalapeno Peppers, seeded and diced 

4 Cloves Garlic, minced 

1 tsp. Salt 

2 tsp. Ground Pepper 

2 tsp. Celery Seed 

2 tsp. Oregano 

2 tsp. Cumin 

3 tsp. Smoked Paprika 

4 TBSP. Chili Powder 

1 14 oz. Can of Black Beans, drained and rinsed 

1 14 oz. Can of Pinto Beans, drained and rinsed 

4 10 oz. Can of Rotel Tomatoes with Green Chilies 

2 14 oz. Can of Tomato Sauce 

*Optional—12 oz. Bag of Frozen Corn 

Topping Ideas—Cornbread, Chili Cheese Fritos, Diced Green or Red Onions, Sour Cream, Shredded Cheese and/or Hot Sauce 

Directions— 

Step #1— 

In a great big stock pot, brown your ground beef and sauté your onions and peppers until beef is no longer pink, onions are translucent, and peppers are soft. Add garlic and spices and stir until fragrant. 

Step #2— 

Add your canned ingredients and frozen corn (if using.) Stir until well combined. Taste, and season accordingly. Let simmer for 30-45 minutes. Chili will be thick and that’s great news! 

Step #3— 

Serve over cornbread or Fritos. Add all the toppings your heart desires. Fall in love with winter and chili and this beautiful life all over again.