Spicy Jalapeno Chili

With colder weather arriving it means it is time for soup, stew, and chili. This quick and easy chili is a sure fire way to stay warm thanks to our Pastamore Kettle Roasted Jalapeno Oil. Give this recipe a try the next time you're want to whip up an easy one pot dinner.

Ingredients:     serves 4
1 lb - lean ground beef
1 can - pinto beans, drained and rinsed
1 15 oz can - diced tomatoes
1 15 oz can - diced fire roasted tomatoes
1/2 - vidalia onion
1 Tbsp - Pastamore Kettle Roasted Jalapeno Oil
2 cups - no salt added chicken broth
1 tsp - chili powder
1 tsp - red pepper flake
1/2 tsp - smoked paprika
1/2 tsp - cayenne pepper
1/2 tsp - garlic powder
1/2 tsp - salt
1/2 tsp - black pepper
2 ounces - cheddar cheese, shredded
As garnish - saltine crackers

Directions:
1. Remove skin from onion and roughly chop.

2. Heat a large pot on the stove over medium heat. Once hot, add ground beef. Cook until browned, mixing often. Add onion and cook until tender.

3. Add chicken broth, Pastamore Kettle Roasted Jalapeno Oil, beans, tomatoes, and spices. Bring to a boil, reduce to a simmer and cover. Cook for 20-30 minutes. Adjust seasoning with salt and pepper.

4. Serve and top with shredded cheese and crumbled crackers.