Emily's Famous Chili

Emily's Famous Chili
  • 2 pounds lean ground beef
  • 1 onion, chopped
  • 2 red bell peppers, seeded and diced
  • 2 jalapeno peppers, seeded and diced
  • 4 cloves garlic, minced
  • 1/2 cup chili powder
  • 1/4 cup ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 (6 ounce) can tomato paste
  • 4 (15 ounce) cans kidney beans with liquid
  • 1 (14.5 ounce) can Italian-style stewed tomatoes
  • 1 (7 ounce) can chipotle peppers in adobo sauce
  • 1 quart water, divided
  • 1/4 cup all-purpose flour
  • 1 tablespoon rice vinegar


  1. In a large pot over medium-high heat, cook beef until brown. Drain and return to pot. Stir in onions, bell peppers and jalapenos and cook until tender. Stir in garlic and cook 1 minute more. Season with chili powder, cumin, salt and pepper. Stir in the tomato paste and kidney beans with their liquid.
  2. In a food processor or blender, puree the tomatoes with the chipotle peppers until smooth. Stir into the pot with 3 cups of water.
  3. Combine the remaining 1 cup water with the flour in a jar and shake to combine. Pour into the chili and stir in the vinegar. Simmer about 45 minutes before serving.

04/10/2017
Emily's Famous Chili, recipe PT15M PT1H 5 455 calories

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