DINGLEWOOD PHARMACY CHILI WITH PICKLED JALAPEÑOS

DINGLEWOOD PHARMACY CHILI WITH PICKLED JALAPEÑOS
(Serves 4-6 / Prep Time 1 hr)

Ingredients:
- 1 Jar of Bramble's Pickled Jalapeños
- 1 Pound (450g) ground beef (you can also use ground turkey or chicken for a leaner option)
- 1 Onion, diced
- 3 Cloves garlic, minced
- 1 Bell pepper, diced (any color you prefer)
- 1 Can (14 oz/400g) diced tomatoes
- 1 Can (14 oz/400g) kidney beans, drained and rinsed
- 1 Can (14 oz/400g) black beans, drained and rinsed
- 2 Cups (480ml) beef or vegetable broth
- 2 Tbsp. chili powder
- 1 Tsp. ground cumin
- 1 Tsp. paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado, diced onions

Instructions:

1. In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat if necessary.

2. Add diced onions and minced garlic to the pot with the cooked beef. Cook for about 2-3 minutes until the onions are translucent and fragrant.

3. Stir in the diced bell pepper and cook for another 2-3 minutes.

4. Add the diced tomatoes (with their juices), drained kidney beans, drained black beans, and beef or vegetable broth to the pot. Stir to combine.

5. Season the chili with chili powder, ground cumin, paprika, salt, and pepper. Adjust the seasoning according to your taste preference.

6. Bring the chili to a simmer, then reduce the heat to low. Let it simmer uncovered for about 30-40 minutes, stirring occasionally, to allow the flavors to meld together and the chili to thicken to your desired consistency.

7. Taste and adjust the seasoning if needed. If you prefer a thicker chili, you can mash some of the beans against the side of the pot with a spoon to thicken it up.

8. Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, diced avocado, diced onions and OF COURSE - BRAMBLE'S PICKLED JALAPEÑOS!! Enjoy!