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Kosher Tailgate Chili

"This simple chili is full of flavor and plenty spicy. It's best when made the day before, refrigerated overnight, then reheated right before the big game."

Ingredients :

• 2 1/2 pounds ground beef
• 2 tablespoons olive oil
• 1 large onion, chopped, divided
• 1 green bell pepper, chopped
• 1 poblano pepper, chopped
• 1/2 red bell pepper, chopped
• 2 jalapeno peppers, seeded and minced
• 1 habanero pepper, seeded and minced
• 3 cloves garlic, minced
• 2 (15 ounce) cans chili beans
• 1 (14.5 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 3 tablespoons chopped scallions
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cayenne
• 1 cup shredded iceberg lettuce

Instructions :

Prep : 50M	Cook : 10M	Ready in : 15H30M

• Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, about 5 minutes. Drain off excess fat.
• Heat olive oil in a large pot over medium heat. Stir in 3/4 of the onion. Add green bell pepper, poblano pepper, red bell pepper, jalapeno peppers, habanero pepper, and garlic; cook and stir until onion is soft and translucent, about 5 minutes. Stir in cooked beef, chili beans, diced tomatoes, tomato paste, tomato sauce, water, and scallions.
• Stir chili powder, cumin, salt, black pepper, garlic powder, and cayenne into the pot. Bring chili to a simmer over medium heat. Reduce heat to medium-low; simmer, stirring occasionally, until flavors combine, about 2 hours.
• Remove chili from heat and cool briefly, about 30 minutes. Cover and refrigerate, 8 hours to overnight.
• Reheat chili by bringing it to a simmer over medium heat. Reduce heat to low and let chili cook slowly, stirring occasionally, for flavors to develop, 4 to 6 hours.
• Top servings of chili with shredded lettuce and remaining 1/4 cup chopped onion.

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