I made chili nearly every week when living in the Czech Republic, tweaking it every time I made it.
However, after making it THIS way, I have never changed the recipe since, and make it this way every singe time!
The best part about this recipe, besides it being extremely easy to make, is the spiciness! It has a kick to it from the jalapeno and the smoked Tobasco sauce. If spice isn’t your thing, feel free to not add the jalapeno!
I would love to hear your thoughts on what you think about this chili recipe! Come say hi on Instagram and let me know!
Thanks for reading!
This delicious chili recipe has a little kick of jalapeno.
- 1 lb ground beef
- 1/2 yellow onion, diced
- 1 jalapeno, deseeded and diced
- 1 bag frozen vegetable medley (corn, peas, carrots)
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can chili kidney beans
- 1 small can tomato paste
- 1 32 oz carton vegetable broth
- Smoked chipotle hot sauce, to taste
- 2 tbsp olive oil
In a large pot, heat oil on medium-high and sauté diced onions until translucent.
Add in jalapeño and beef and cook until meat is browned.
Add in the rest of the ingredients and stir together. Cover, reduce heat to low and let simmer for 30 minutes.
You could also use ground turkey or ground chicken in place of the ground beef.
- Category: Dinner
- Method: Saute
- Cuisine: American
Keywords: chili, jalapeno, healthy