I used to add diced jalapeno too, but after surgery last year, I just found that the jalapeno made it too spicy. If you like it hot, the jalapeno might be for you.
One trick I like to use with tomato paste is to freeze it in plastic bags. I rarely have the opportunity to use a whole can of paste at once, but hate to waste it. So once I'm done using it, I spoon the rest into a Ziploc bag and flatten it out. Then it goes into the freezer. It makes it easy to break off chunks of the remaining paste if I need it for anything else.
This is a frozen chunk o' tomato paste.
Use the can the diced tomatoes came into add in three cans of water.
|Regular vs. large elbows|
Let everything in the pot boil away. Keep coming back to check on it and give it a stir once in a while.
Serve your chili with any topping you like. My favorites are sour cream and shredded cheese, but you could also top with salsa, onions, mango, lime, cilantro, olives, scallions, bacon, tortilla chips ... the list goes on!
Chunky Minnesotan Chili
1 lb. ground beef
1/2 onion, diced
1/2 pepper, diced
2 garlic cloves, minced
2 tbsp. chili powder
1 1/2 tsp. paprika
1 tsp. cumin
1/2 tsp. cayenne pepper
salt and pepper, to taste
1 regular can diced tomatoes
1 small can diced chilis
3 cans of water (using the can from the tomatoes)
2 c. elbow macaroni
1 regular can red kidney beans, well rinsed and drained
Brown ground beef in oil. Once the beef is no longer pink, add onion, pepper, and garlic, and saute until all vegetables are softened.
Add spices; stir well.
Pour in tomatoes and chilis. Stir to combine.
Use tomato can and pour in three cans of water.
Once chili is lightly boiling, add macaroni. Stir frequently to prevent sticking.
When macaroni is fully cooked, add kidney beans.
When beans are heated, chili is ready! Pour into a bowl and devour!