Three Pepper Chili
A Spicy Chili, loaded with Peppers.
If you love Peppers, you are gonna love this Chili. The Serrano Peppers make this Chili very spicy, so if you like your Chili kicked up a notch, you have to try this recipe.
In this Chili, I did include the pith from the Serrano Peppers when I diced them. The heat comes from the Pith in Peppers and since I wanted this Chili to be bold and spicy, I did not remove them before I diced the Serrano Peppers.
I serve this Chili with my Rustic Beer Bread.
I love to make a big batch of this Chili and then freeze several containers to thaw and serve on a cold, rainy or snowy day. A good Spicy Chili really warms your tummy!
THREE PEPPER CHILI
Ingredients:
- 8 Serrano Peppers, diced (about 1 Cup)
- 1 Large Green Pepper, diced
- 1 (16 oz.) Jar Roasted Red Peppers, diced
- 1 Medium Yellow Onion, diced
- 2 Pounds Ground Beef
- 1 (28 oz.) Can Diced Tomatoes in Juice
- 1 (29 oz.) Can Tomato Puree
- 1 Tablespoon Cinnamon
- 4 Tablespoons Chili Powder
- Freshly Ground Black Pepper
Directions:
1. Add the diced Onion and 1 Teaspoon of Olive Oil to a large skillet. Cook until the Onion starts to get translucent. Transfer the Onion to a 6 or 7 Quart slow cooker.
2. Add the Green Pepper and Serrano Peppers to the same pan and saute for about 2 minutes. This will help bring out the flavors and the heat in the Peppers. Then transfer to the slow Cooker.
3. Add the Ground Beef to the same pan and brown the Beef, drain any fat, then transfer to the slow cooker.
4. Add the Tomato Puree, Diced Tomatoes, Roasted Red Peppers, Cinnamon and Chili Powder to the slow cooker. Give your Pepper mill a few good turns over all the ingredients in the slow cooker and stir everything together.
5. Set the slow cooker on low and cook for approximately 5 – 6 hours. All slow cookers are different especially the new ones which tend to cook at a higher temp so stir and check your Chili every hour or so. You want it to be rich and thick and for the Peppers to be tender.
Serve this with a bit of shredded cheese on top or a dollop of sour cream.
Store leftover Chili in the refrigerator for up to 3 days or you can freeze it.
Recipe by: Hot Dish Homemaker
