Kaleigh’s Chili

Kaleigh Haffke

2 tablespoons chili powder

2 ¼ teaspoons minced fresh oregano, or ¾ teaspoon dried

2 teaspoons ground cumin

1 ½ teaspoons ground coriander

⅛ teaspoon cayenne pepper

¾ teaspoon red pepper flakes

Salt and pepper

½ tablespoon slap ya mama seasoning

3 tablespoons vegetable oil

1 onion, chopped fine

1 green bell pepper, stemmed, seeded, and cut into ½-inch pieces

2 tablespoons tomato paste

4 garlic cloves, minced

1 pound 85 percent lean ground beef

1 ¼ cups chicken stock

1 (15-ounce) Mrs. Grimes chili beans

1 (14.5-ounce) Fire roasted diced tomatoes

Combine chili powder, oregano, cumin, coriander, cayenne pepper, pepper flakes, and ¼ teaspoon salt in bowl.

Heat 12-inch cast-iron skillet or Dutch oven over medium heat for 3 minutes. Add oil and heat until shimmering. Add onion, bell pepper and slap ya mama seasoning and cook until softened, about 5 minutes. Stir in spice mixture, tomato paste, and garlic and cook until fragrant, about 1 minute.

Add ground beef and cook, breaking up meat with wooden spoon, until no longer pink, 5 to 7 minutes. Stir in broth, fire roasted tomatoes and beans, scraping up any browned bits, and bring to simmer. Reduce heat to gentle simmer, cover, and cook for 20 minutes.

Uncover and continue to cook, stirring occasionally, until beef is tender and chili is thickened, about 20 minutes. (If chili begins to stick to bottom of skillet, stir in water as needed.) Stir in tomato sauce and cook until flavors meld, about 5 minutes. Season with salt and pepper to taste. Serve.

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