( yes , some people call me Lily , a nice and cute nickname 🙂 )
For this nice pot of chili we will need a good lean ground beef and some chopped vegetables : red onions , garlic , jalopinos , red/yellow/orange sweet peppers for a pop of taste and color , scallions , fresh cilantro ( use the stems too ) ; we’ll of course need beans so rinsed and drained red and white kidney beans , black beans and romano beans .
We will also need a good quality ( San Marzano ? ) canned whole plum tomatoes a a good dash of ketchup for sweetness ; the tomatoes need to be hand crushed .
To start cooking , add olive oil in a large /heavy pot , stir in red chopped onions and then the grated garlic and diced jalopinos ( leave seeds in for a spicier result ) ; add and brown the ground beef and start adding spices : S/P , chili powder , ancho powder , chili flakes gradually ( take little taste bits of the meat to decide on spiciness ) , vegeta seasoning , Montreal steak spice , cinnamon , cumin and nutmeg . Add the crushed tomatoes and a good splash of ketchup and let simmer for about 20 mins ; add the rinsed/strained beans and keep it simmering on low heat : add the chopped sweet peppers .
Make a little slurry of Knorr demi glaze mixed with rice flour ( 1 tbsp. rice flour to 2 tbsp. of demi ) and stir it in the pot to thicken the chili a bit .
Finally , add finely diced scallions and as much chopped cilantro as you like or use Thai basil if not a fan of cilantro 🙂