Chili 2 lbs ground beef (85% lean/15% fat) 1 medium onion, diced 1 green pepper, diced 1 jalapeno, diced (adjust seeds depending on how hot you like it 🔥 1 can diced tomatoes 1 can tomato sauce 2 cans of water 1 seasoning kit (six guns or Caroll Shelby’s) 1 can of dark red kidney beans, drained and rinsed 1. Start by browning the meat in a heavy-bottomed pan. Once it is no longer pink, add the diced onion, green pepper and jalapeno. Stir until soft. 2. Once softened, add in the entire contents of the two seasoning packets. Stir into mixture and ensure everything is coated. Let cook for 1 minute to toast the seasonings. 3. Then add in the tomato sauce, diced tomatoes and 2 cans of water. Stir well then cover slightly and bring to a simmer. Let simmer at least 1 hour, but the longer, the better. 4. Taste for seasonings. Adjust as needed. Before you’re ready to serve, add in the kidney beans and stir. (This helps them to just warm rather than to cook and break apart). Serve with all the toppings: freshly shredded cheddar cheese, sour cream, oyster crackers, onions, hot sauce, etc. This makes for great leftovers and is even better the next day. I hope you enjoy!