Homemade Chili with Dill Pickles

Directions

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1. In a large pot, heat 1 tbsp of oil and add the ground beef.
2. Break up the ground beef slightly and allow it to brown for 2-3 minutes before stirring.
3. Add the chopped onions and sauté for 1-2 minutes. Then add the garlic and jalapeño and stir the beef mix.
4. Cook until the beef is completely cooked. Drain any excess fat.
5. Add the spice blend to the ground beef mix and stir for 1 minute.
6. Add the tomato paste and stir for 1 minute before adding the crushed tomatoes, tomato sauce, and kidney beans.
7. Stir the mix and add both the dill pickle juice and the beef broth.
8. Stir the pot to combine well. Partially cover the chili and allow to cook on low flame simmering for about 45 minutes.
9. Stir the pot every 5-10 minutes to ensure that nothing sticks to the bottom. If you feel the chili is too thick, add 1/4 cup of water at a time.
10. The chili should be thick enough for a wooden spoon to stand up on its own.
11. Ladle the chili into bowls and garnish with the toppings.