This is a no-brainer chili to make. The veggies get chopped and then are sauteed together. Brown the beef, dump in the rest; boil and then simmer for an hour. The original recipe calls for 6 cups of chicken broth, which I felt made the chili a bit soupy (as the picture shows), so I modified it to include 4 cups.
The finished product... a good, chunky, hearty
Beef and Bean Chili recipe. Perfect for a "chilly" day (pun intended). Oh yeah, and the spice... just enough to add a slight spicy after-taste, but definitely not a packed-with-heat chili, so add more spice to it if you like it HOT. To garnish, sprinkle some shredded cheese and a dollop of sour cream.
The original recipe comes from the cookbook by Sara Foster:
Fresh Every Day.
You can find the modified recipe
HERE.