Making Green Arrow's Chili

Ingredients

• 2 lb Ground Beef (80/20) (on sale, will be drained after browning)
• 1 tsp Salt (for seasoning beef)
• 1 cup Onion (minced for cooking)
• 1/2 cup Onion (chopped for topping)
• 1/2 cup Green Bell Pepper (optional, diced)
• 2 tsp Garlic (minced (about 2 cloves))
• 2 tsp Cumin
• 2 tsp Paprika
• 1 tsp Cayenne Pepper
• 1 tsp Dried Basil
• 1 tbsp Chili Powder (generic)
• 1 tbsp California Chili Powder
• 1 tbsp New Mexico Chili Powder
• 1/2 tsp Black Pepper
• 2 cup Beef Stock Concentrate (dissolved in water for extra flavor)
• 28 oz Canned Diced Tomatoes
• 15 oz Tomato Sauce
• 2 can Dark Red Kidney Beans (One can fully drained, the other left with liquid)
• 1 tbsp Brown Sugar
• 1 tbsp Cholula Hot Sauce (or Tabasco to taste)
• 1 cup Extra Sharp Cheddar Cheese (shredded for topping)
• 1/2 cup Mozzarella Cheese (shredded, leftover from pizza night)
• 1 cup Oyster Crackers (for serving)

Instructions

1. Prep Vegetables

   Mince 1 cup of onion in a food processor, chop another 1/2 cup for topping, dice 1/2 cup green bell pepper (optional), and mince 2 teaspoons garlic using a press or knife.

   Time: PT10M

2. Brown the Beef

   Heat the large stockpot over medium‑high heat. Add the ground beef, season with 1 tsp salt, and break it up with a spatula until no longer pink.

   Time: PT8M

   Temperature: Medium-High

3. Drain Fat

   Line a plate with paper towels and carefully transfer the cooked beef onto it to drain excess fat. Return the drained beef to the pot.

   Time: PT2M

4. Sauté Onion and Pepper

   Add the minced onion and diced green pepper to the pot. Stir and cook until softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Add Garlic

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

6. Season the Chili

   Add cumin, paprika, cayenne, dried basil, black pepper, and the three chili powders. Mix well and cook for 2 minutes until the spices become aromatic.

   Time: PT2M

   Temperature: Medium

7. Deglaze with Beef Stock

   Pour in 2 cups of beef stock concentrate (diluted with water) and scrape any browned bits from the bottom of the pot.

   Time: PT2M

   Temperature: Medium

8. Add Tomatoes and Sauce

   Stir in the canned diced tomatoes and tomato sauce. Bring the mixture to a low simmer.

   Time: PT5M

   Temperature: Low Simmer

9. Long Simmer

   Cover the pot partially and let the chili simmer for about 2 hours, stirring every 20 minutes to prevent scorching. Remove the lid after the first hour for a thicker texture.

   Time: PT2H

   Temperature: Low Simmer

10. Add Beans, Sweetener, and Hot Sauce

    Stir in one fully drained can of kidney beans, the second can with its liquid, 1 tbsp brown sugar, and 1 tbsp Cholula hot sauce (or to taste). Simmer for an additional 10‑15 minutes.

    Time: PT15M

    Temperature: Low Simmer

11. Finish and Serve

    Ladle the chili into bowls, top with shredded cheddar and mozzarella, and serve with oyster crackers on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

6g