Award-Winning Chili Recipe

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Today, I'm dropping some next-level hacks that'll transform your chili from "meh" to "OMG, that's FIRE!"

Hack #1: The Secret Ingredient (It's Not What You Think!)

Forget the chili mac, we're all about a subtle textural twist. A sprinkle of elbow macaroni in your individual bowl, not the entire pot, adds a delightful little surprise bite. It's all about balance, people!

Hack #2: Unleash the Spice Symphony

This is a flavor game-changer! Instead of simply throwing your spices into the pot, let's unlock their full potential. Sauté your veggies (onions, peppers, garlic, don't skimp!) in some olive oil. Then, add your chili powder, cumin, and brown sugar right there with the veggies. This "toasting" releases a depth of flavor you won't believe!

Hack #3: Sweeten the Deal (But Not Too Much!)

Brown sugar isn't just for cookies! A touch of sweetness balances out the savory and spicy notes in your chili beautifully.The molasses in brown sugar adds an extra layer of complexity, but feel free to experiment with other sweeteners like honey or maple syrup.

Hack #4: Broth Be Gone! (Kind Of)

Here's a secret weapon: ditch the beef broth and swap it for tomato juice with some beef bouillon. This simple substitution adds a richer, more intense tomato flavor that will have you wondering why you ever used broth in the first place.

Now, Let's Get Cooking!

Ready to put these hacks to the test? Here's the full recipe for a chili that's guaranteed to impress:

Full Recipe

Ingredients:

• 1-2 lbs ground beef (go for 1 lb for a milder chili)

• 4 tbsp olive oil

• 1 yellow onion, chopped

• 1 green bell pepper, chopped

• 4 cloves garlic, minced

• 1.5 tsp parsley

• 2 jalapeño peppers, finely chopped (optional)

• 3 tbsp chili powder

• 2 tsp cumin

• 1 tbsp brown sugar

• 1 tsp oregano

• 1 tsp salt

• 1 tsp pepper

• 2 Packets Sazon Goya

• 1/4 tsp cayenne pepper (adjust to your spice preference)

• 46 oz tomato juice

• 28 oz chopped tomatoes

• 15 oz tomato sauce

• 16 oz kidney beans, drained and rinsed

• 16 oz chili beans, drained and rinsed

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Brown your ground beef, drain and remove to a papertowel lined plate. Now add additional oil (1-2 Tbsp) Add your onions, peppers, and garlic, and sauté.

2. Now, before the onions and peppers are done sauteeing, add your chili powder, cumin, brown sugar, oregano, salt, pepper, Sazon Goya, and cayenne pepper to the pot with the veggies. Let them toast for a minute or two, stirring constantly, to release all that delicious flavor.
   

3. Add beef back to pot and stir to combine well, allow it to heat back up. Pour in your tomato juice, chopped tomatoes, and tomato sauce. Give it a good stir and bring to a simmer.

4. Add your kidney beans and chili beans. Let it slowly simmer for at least 30-40 minutes, or up to a 2-3 hours for even deeper flavor.

5. Taste and adjust seasonings as needed. Serve hot with your favorite toppings (shredded cheese, sour cream,chopped onions, Fritos for that salty crunch – you name it!).

There you have it! With these simple hacks and a delicious base recipe, you're well on your way to chili mastery. So grab your favorite bowl, sprinkle in some elbow macaroni (if you're feeling adventurous), and get ready to experience chili magic!