The Best Chili

• 1 lb ground beef
• 1 onion, chopped
• 2 bell pepper, chopped
• 2 serrano pepper, chopped
• 2 tablespoons minced garlic
• 4 oz tomato paste
• 8 oz tomato sauce
• 1 can Rotel tomatoes
• 1 can chili beans
• 1 can chili beans
• 2 tablespoons chili powder
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon oregano
• 1 tablespoon cumin
• 1 teaspoon salt
• campfire style chili seasoning
• brown sugar, to taste
• 1 tablespoon olive oil

Preparation

1. Step 1

   3:57
   Heat 1-2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion, chopped bell peppers, chopped serrano peppers (or jalapeños), and minced garlic. Sauté until the onion becomes translucent.
2. Step 2

   6:44
   Add the ground beef to the pot with the sautéed vegetables. Break it up and cook for about 10 minutes without draining the fat.
3. Step 3

   7:07
   Make a well in the center of the meat mixture and add the tomato paste. Cook it briefly, then stir in the tomato sauce, one can of Rotel tomatoes, and about 3/4 can of undrained chili beans. Mix thoroughly.
4. Step 4

   8:41
   Stir in the chili powder, black pepper, smoked paprika, garlic powder, onion powder, oregano, cumin, and salt. Reduce heat to a simmer.
5. Step 5

   9:49
   Cover the pot and simmer for about 45-60 minutes, allowing the flavors to meld. Do not peek often.
6. Step 6

   10:29
   After simmering, stir in the remaining can of undrained chili beans, the campfire style chili seasoning, and brown sugar to taste. Adjust seasoning if needed and heat through.
7. Step 7

   13:31
   Serve hot, optionally topped with sour cream and accompanied by saltine crackers.