Spicy Taco Chili

Today didn't feel like a typical June day - cool, gray, and windy. It felt more like fall so I was craving comfort food.

A few months ago I created a recipe for Spicy Taco Soup. I loved the flavors, and thought I could use the idea and ingredients for a thicker, chili dish.

Ingredients

• 1 lb ground beef
• 1 small onion, chopped
• Chopped bell peppers - I used 1 green, one red, and one orange
• 3 jalapeno peppers, seeded and chopped
• 1/2 Poblano pepper, chopped (using up what I had in the fridge!)
• 3 cloves garlic
• 20 oz crushed tomatoes
• 14 oz can dark red kidney beans
• 1 tbsp chile powder
• 1 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp cayenne
• 1/2 tsp salt
• Optional: 1/2 tsp adobo seasoning (I had it so I threw it in!)
• 1 cup chicken broth
• Juice from 1/2 of a lime
• Toppings: chopped fresh cilantro, shredded cheese (I used cheddar-jack), and sour cream

Directions

• Heat 1 tbsp olive oil in a soup pot or Dutch oven. Add meat and cook until browned.
• Add onions, saute 1 min
• Add all of the peppers and garlic, saute 2 min
• Add spices and mix
• Add tomatoes and beans, mix
• Add chicken broth and bring to a simmer; reduce heat to low and let simmer for 45 minutes or more
• Add lime juice and let simmer just a few more minutes
• Serve over rice, top with cilantro, cheese, and sour cream

Woo this had heat (of course, would you expect anything else from me?). I'm looking forward to tasting this tomorrow, as chili is always better the second day.

And how gorgeous are all of these colors?

As we were eating it, Jon thought it would be a great burrito filling. It would! Especially mixed with the rice.

It was nice to be able to eat comfort food in June, but after I eat the chili again tomorrow, the warm weather and sun can come back!

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