Chili for those who are onion-averse. Created for Alison.
Clean, trim & rough chop 4 jalapeño peppers, 3 red, orange or yellow bell peppers. In a large stockpot, heat olive oil to coat bottom of pan over medium high heat and brown the peppers. Sprinkle with garlic powder, ground black pepper, 1/2 tsp. cumin, 1/8 tsp. cayenne, 1/4 tsp. sea salt. Add 2 lbs. ground pork/beef mix. Brown thoroughly until meat crumbles. Add 2 cloves finely chopped garlic, 1/2 tsp. cumin, 1/8 tsp cayenne, 1/4 tsp. sea salt. Stir meat and peppers together. Keep heat at medium high.
Drain 2 cans low sodium black beans and 2 cans low sodium red kidney beans. Add to pot and stir. Add 1 can San Marzano whole tomatoes. Chop tomatoes with a wooden spoon and stir. Season with 1 tsp. cumin and 1/4 tsp. cayenne, finishing salt and ground black pepper to taste. Add 2 jars –
Any chunky salsa with corn will do, but this is the best balanced. Stir. Cover and bring to a boil.
Turn to low heat and simmer covered for an hour. Uncover and stir. Simmer uncovered for at least another 2 hours until thickens. Stir occasionally. Check for seasoning, add more cayenne for muy picante and a little finishing salt. Bring back to boil and then simmer uncovered for another 30 minutes.
Serve in bowls topped with shredded cheddar/jack cheese blend. Garnish with chopped radishes. Or put some chili on a grilled hot dog.
Note: Although salsas may typically have some onions, they are not predominant so can make a choice based on that.