So Good Iowa Chili Recipes

Steps:

• 1. If starting with fresh tomatoes, simmer tomatoes along with onions, garlic, and both kind of peppers. Add salt and chili powder. Let simmer on low until onions and peppers are tender.
• 2. If you have an immersion blender use it to just break of the tomato skins a little bit. You don't want to make it smooth. If you use diced tomatoes you may be able to cut your time down and won't need to do this.
• 3. Add the browned ground beef, the beans, tomato paste, and brown sugar. Let simmer for as long as you like. The longer it goes the better it gets.

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.