"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Kim's Kickin' Chili Recipe

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This recipe for Kim's Kickin' Chili, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Keevers
Added: Wednesday, October 22, 2008


1 1/2 lb. ground sirloin
1 small onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
1 jalapeno, chopped
1 clove garlic, minced
salt & pepper
2 T. cumin
1 T. paprika
4-6 T. chili powder
2 T. tomato paste
1 8oz. can tomato sauce
1 16 oz. can Bush's medium (or hot) chili beans
1 28 oz. can crushed tomatoes
1 28 oz. can fire-roasted diced tomatoes
Shredded sharp cheddar cheese
Sour cream

Drizzle a little extra virgin olive oil in large soup pot. Brown meat on high, stirring to break up. Add peppers, onion, jalapeno, garlic, salt and pepper. Cook until they start to soften and bottom of pot starts to get some brown bits. Sprinkle in cumin, paprika and chili powder. Stir. Add tomato paste and stir until well incorporated. Add tomato sauce, chili beans, crushed and diced tomatoes, stirring up the brown bits from the bottom of the pot - no need to drain anything. Reduce heat to simmer and let simmer until veggies are soft and chili is thick (about 20-30 minutes). Ladle into bowls and sprinkle with sharp cheddar and a dollop of sour cream.

Personal Notes:
Personal Notes:
I LOVE making chili when it starts getting cold out. It's even better the next day reheated for lunch!




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