Hot Chili

Servings: 6 - 8	Preparation: 90 Mintues
Equipment	Tools
Stove	Large Pot Cutting Board Medium Knife Mixing Spoon Can Opener Measuring Spoons Ladle
Ingredients: 13 - 14
2 tbsp Olive Oil 2 pounds Ground Beef 1 Onion (chopped) 1 large Green Bell Pepper (diced) 2 Jalapeño Peppers (diced) 3 cloves Garlic (minced) 1 tsp Salt 1 1/2 tsp Pepper 2 tbsp Chili Powder 4 tsp Cumin 1/4 tsp Cayenne Pepper 2 15 oz cans Fire Roasted Diced Tomatoes 1 15 oz can Tomato Sauce 1/2 tsp Instant Coffee (optional)

Bring the olive oil to temperature over medium heat in a large pot. Add the ground beef and cook until browned. When there is no more pink in the beef add the onion, green bell pepper, and jalapeño. Cook until soft. Add the garlic and cook until you can smell it. Add the salt and pepper and stir. Clear a "hot spot" in the pot to add the spices. Move the meat out of the way so you have a small pool of oil. Add the chili powder, cumin, and cayenne pepper to the "hot spot." Let simmer until you can smell them then stir to combine. Add the fire roasted tomatoes and tomato sauce. Taste and evaluate the flavor. Adjust the spices to desired taste. Add the instant coffee if you're using it. (I use a Starbucks Via). Taste and evaluate again before bringing to a simmer. Cover and let simmer for 30 - 40 minutes.