It was in the low 90s today with high humidity, so I know it probably seems a little odd on a day like this to serve chili. What can I say? I was craving it! At least I am not firing up the oven! I have made many variations of chili and this is definitely my favorite. The spice level is perfect for us. I got the official "there's no need to change this recipe in the future" from my husband. He knows too well that have a problem with constantly making adjustments to perfectly good recipes.
- 1/3 lb ground beef
- 1/3 lb ground pork
- 1/3 lb ground veal
- 1 (24 oz) can tomato sauce
- 1 can chili beans, undrained
- 1 can dark kidney beans, undrained
- 2 tbsp olive oil
- 1/2 c onion, diced
- 1 large carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 2 jalapeno peppers, seeded and minced
- 1 medium tomato, chopped
- 1 tsp cumin powder
- 1 1/2 tbsp chili powder
- 1/8 tsp crushed red pepper flakes
- 1 c water
- 1 tbsp hot sauce (I use Frank's), or to taste
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Optional: Shredded cheese, sour cream, chopped green onion, etc.
Brown the beef, pork and veal in a large skillet over medium heat. Drain and place cooked meat in a large pot.
Add the remaining ingredients to the potl. Bring to a broil. Reduce the heat to low and simmer for 2 to 3 hours, stirring every 15 minutes.
Serve over cooked white rice or with a baked potato. Top with cheese, sour cream, green onions, etc.