Cooked - Chief Wiggum’s Chili

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Chief Wiggum’s Chili

3.0

Grapeseed, canola or vegetable oil

1 poblano pepper, split in half lengthwise and seeded

2 medium jalapeño peppers, split in half lengthwise and seeded

An assortment of small hot peppers, whole: habanero, pasilla, serrano, etc.

1 small (or ½ large) onion, diced

1 pound lean ground beef

½ bell pepper, diced

2 cloves garlic, minced

1 heaping tablespoon chili powder

1 teaspoon cumin

Salt and pepper

1 8-ounce can tomato sauce

1 15-ounce can pinto beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

Rub the poblano, jalapeño, and other peppers with a light coating of oil and broil until charred on both sides. Set aside whole peppers and dice poblano and jalapeño.
Heat oil in a large soup pot over medium-high heat. Add onion, cook, then add beef, bell pepper, and garlic. Cook until meat is done.
Add diced poblano, jalapeño, chili powder, cumin, salt, and pepper. Stir and cook for a minute.
Pour in tomato sauce and water, bring to a simmer. Cover and simmer for 30 minutes.
Add beans, cover, and cook for 10 more minutes. Adjust seasoning if needed.
Serve in bowls, add charred peppers for extra heat, and have milk nearby.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌶️Chili

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 116 weeks ago

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