- 2 Tbsps - Olive Oil
- 1 - Yellow Onion
- 1 - Green Pepper
- 1 - Red Pepper
- 4 Cloves - Garlic
- 2 Lbs - Ground Beef (85-15)
- 3 Cups - Beef Broth
- 28 oz - Crushed Tomatoes
- 16 oz - Diced Tomatoes
- 6 oz - Tomato Paste
- 16-32 oz - Kidney Beans
- Ancho Chili Powder
- Chili Powder
- Dried Oregano
- Cheddar Cheese
- Sour Cream
- Lime Juice
- 1 Box - Macaroni Noodles
- 2 Tbsps - Butter
- Dice yellow onion and set aside in a bowl.
- Dice green and red peppers and se them aside in a seperate bowl from the onion.
- Crush, peel, and finely chop garlic and set aside.
- Drain and wash kidney beans.
- Thinly chop or dice jalapeños to your liking. Remove seeds. If you prefer a bit more spice, leave the inner rind, other wise, remove it.
- Shred cheddar cheese.
- Heat a large pot on medium on stovetop.
- When hot, add olive oil and swirl around the pot to coat the bottom.
- Add diced green and red peppers and let cook down for 3-5 minutes. This is to cook off some of the extra moisture and allow them to soften up a little. Stir around to make sure nothing sticks.
- Add diced onion and cook for another 5 minutes. The peppers and onion should be a softened, but not mushy. Stir every few minutes.
- Add garlic and let cook for 2 minutes. Everything should still be a little crunchy, but not raw.
- Once everything is to your desired crunch level, move everything to the outside edge of the pot and add the ground beef.
- Break up the ground beef into smaller clumps and cook until it is browned.
- Add beef broth, crushed tomatoes, diced tomatoes, tomato paste, and kidney beans.
- Bring heat down to a simmer and allow to cook down.
- Add all of the spices to taste. Use smell and taste to determine amounts based on your preferences. Taste and continue seasoning while the chili cooks down.
- Chili is done cooking when the beans have softened. Make sure to stir every once in a while and make sure it doesnt thicken up too much. If the chili is too thick, add more beef broth or water. Depending on temperature, this will take between 30-60 minutes.
- When chili is nearing completion, bring another large pot with water to boil.
- Add macaroni noodles and cook.
- Drain noodles, but save a small amount of pasta water to add to chili.
- Add a small amount of butter to keep the pasta from getting sticky.