Recipe: July: Five-Pepper Chili

It’s time for another recipe! First, the recipe for my five pepper chili, loosely based on this recipe from TheWholeCook. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.

  • The Ingredients
    • 2 pounds lean ground beef
    • 1 green bell pepper, finely chopped
    • 1 yellow bell pepper, finely chopped
    • 1 red bell pepper, finely chopped
    • 3 jalapeno peppers, finely chopped (seeded if you want to drop the heat)
    • 2 smoked poblano peppers
    • 1 large yellow onion, finely chopped
    • 1/2 red onion, finely chopped
    • 1-14.5 ounce cans diced tomatoes
    • 6 cloves of garlic, minced
    • 6 ounces tomato paste
    • 2 cups vegetable or beef stock
    • 2 tablespoons chili powder
    • 2 teaspoons smoked paprika
    • 1 tablespoon garlic poder
    • 1 teaspoon ground cumin
    • 2 teaspoons soy sauce
    • 2 teaspoons black pepper
    • 1/2 teaspoon cayenne pepper
    • 1 tablespoon Tabasco or hot sauce of choice
  • The Way of Preparing
    1. In a very large stock pot, add your ground beef, crumbling well.
    2. Add in the finely chopped peppers, garlic, and onions.
    3. Cook on medium-high, stirring occasionally, until the beef is all browned.
    4. Salt and pepper to taste.
    5. Add all of the seasonings to the pot, cooking for three minutes or until fragrant.
    6. Add the tomato paste, canned tomatoes, and stock.
    7. Stir until well combined. Cover and simmer for 20-25 minutes.
  • Notes
    • How to make better
      • Six pepper variant: add hotter peppers
      • Add more jalapenos!
      • If you’re non-traditional, add drained kidney beans or black beans.
      • Add sweet corn!


I don’t have many memories of this one, honestly. I’ve only made it once, but it was delicious and totally worth the stomach ache of three bowls.

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