1 red bell pepper, diced (bite size for all peppers)
3 Poblano peppers, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 Large sweet onion, diced
1 can B&M baked kidney beans (remove salt pork)
2- 8 oz cans of roasted tomatoes
1- 8 oz can of tomato sauce
1-2 can water
1/3 cup WildCheff Tex Mex Blend
1 tablespoon WildCheff Cumin
2 teaspoons WildCheff Smoky Paprika Chile Blend
4 tablespoons olive oil
WildCheff Cherrywood Smoked Sea Salt, to taste
Coat a large sauté pan with olive oil and heat pan up over medium high heat.
Add burger to pan. Season the meat with sea salt and a small amount of WC Tex Mex Blend. Chop as you cook so that burger cooks, but stays a bit chunky (you don’t want the burger to be minced). When burger is 3/4 cooked through, remove it from pan and add the meat and all the cooking juices to a large pot.
Add 3-4 tablespoons of olive oil to pan, and then add peppers and onion and sauté. Season veggies with WC Smoky Paprika Blend and WC Cumin, stir frequently until veggies are cooked, but still a little bit crunchy (not soggy and overcooked). Now add the veggies and juices to the large pot over the burger.
Add kidney beans, roasted tomatoes, tomato sauce, Tex Mex Blend, WC Cherrywood Sea Salt and water to pot, and then stir all ingredients to check for thickness of your chili. Add more water if needed, but you do not the chili to be too watery.
Heat up chili over medium high heat until it boils and then reduce and simmer for 15-20 minutes. Make a small slurry with either 1 tablespoon of flour or Mexican Masa flour and equal part of warm water. Place it into a cup and whisk it with a fork until it is mixed, and then add it into the chili and stir in until well incorporated. Cook for another 5-7 minutes and this will thicken up the chili.
Serve by placing chili in bowls, sprinkling some non-seasoned Mexican cheese over the top, then a dollop of guacamole or sour cream that has been infused with fresh squeezed lime juice. I also like to sprinkle some fresh chopped cilantro over the top too.
Note: You can make the chili with 1/4 cup of the Tex/Mex for milder version, but I find that 1/3 cup gives it a slight kick so you know that the heat is there, but it is not a blow your head-off level. Many people have commented that they like the 1/3 cup that I recommend.