Minnezona House Chili

Ingredients

• 2 lb ground beef
• 2 tablespoons Minnezona House Seasoning
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, minced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes
• 2 (15 oz) cans kidney or pinto beans, drained
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 tablespoon Worcestershire sauce

Directions

1. Brown beef in a Dutch oven over medium-high heat, breaking it into chunks. Drain excess grease if needed.
2. Add onion, bell pepper and jalapeño and cook 5 minutes. Stir in garlic, tomato paste, House Seasoning, chili powder and cumin for 1 minute.
3. Add crushed tomatoes, diced tomatoes, beans, broth and Worcestershire sauce. Stir well.
4. Bring to a gentle boil, reduce heat and simmer uncovered 60 minutes, stirring occasionally, until thickened.
5. Taste and adjust with a small additional shake of House Seasoning if needed. Serve with cheese, sour cream, onion or corn chips.

Recipe Notes

• For thicker chili, simmer an extra 15–20 minutes uncovered.
• For more heat, keep the jalapeño seeds or add Jalapeño Garlic Seasoning at the table.
• Refrigerate leftovers within 2 hours.