I love to warm up with a bowl of this chili!
Served over rice and garnished with cheddar cheese.
I do not like super “hot” dishes, so I cut the chili powder, cayenne pepper, and white pepper down a bit.
I also did not like randomly biting into cumin seeds, so I switched out ground cumin for the seeds, adjusting the amount appropriately.
Shopping list (ingredients that may not be on hand)
red bell pepper
crushed tomatoes, canned
The Best Recipe: Soups and Stews, by the editors of Cook’s Illustrated magazine, 2001 edition, page 283