Cowboy Chili

Before today, I had never made homemade chili before. No real reason for this, it just happened. So when I decided to actually make my very first recipe, I had to do some research. I had to find a recipe that didn't have beans (Ben can be picky), didn't have chunky peppers or onions (I can be picky), and still tasted fantastic. I found this original recipe and made some adjustments. It was delicious. Spicy and flavorful, perfect for the Fall that is peaking it's head around the corner. Enjoy.

Ingredients:
1 1/2 lbs ground meat (beef, turkey, or chicken)
1 can diced tomatoes
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 yellow onion, chopped
6 slices of jalapeno
3 cloves of garlic
3 Tbs chili powder (I used 2 Tbs of regular Penzey's chili powder and 1 Tbs of Penzey's Chili 3000 chili powder)
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1 tsp pepper
3 cups beef broth
Optional: 1 can kidney beans, 1 can corn

Brown your meat in a large skillet. While that is cooking, blend every ingredient except the beef broth in a food processor until smooth. Once the meat has been browned, add the vegetable/spice mixture to the skillet. Cook on medium-high, stirring constantly, for 10 minutes. Pour mixture in a large crockpot, add the beef broth, and cook on high for 4-6 six hours, or until most of the liquid has been cooked off. Serve with cheese, sour cream, and cornbread!

* After the chili was done, I chilled it in the refrigerator overnight and served it the next day. I think this allowed the flavors to meld more and for some more of the liquid to be absorbed.