Chili-stuffed Peppers
This is a really simple approach to chili that works with a variety of spices that you might have on-hand (as long as that includes chili powder!):
- Place a pound of seasoned 80/20 ground beef in a cold saucepan
- Put the saucepan on the stove at medium heat
- Allow the beef to cook, stirring every few minutes, until the water from the meat has evaporated
- Cook for a few more minutes to brown the meat, stirring a bit more regularly to avoid burning
- Add 1/2c of tomato sauce and 1/2c of water, reduce heat to a simmer (you could do 1c of tomato sauce, or water and tomato paste)
- Add a first round of spices, I used something like: 1t garlic powder, 1t smoked paprika, 1T chili powder, 1/2t clove powder
- Simmer for 30m, then add another round of spices. I used 1t smoked paprika, 1T chili powder, 1T cumin. You can also add a bit of lime juice or vinegar.
- Simmer for another 30-60m or so, adjusting liquid as necessary, until the beef is nice and tender and the desired thickness is achieved
- Do a final adjustment for spices and seasoning