Cluck & Squeal Island Chili avec brunissement audacieux et piquant savoureux

Season the ground meat with 1 tbsp Cluck & Squeal Bold Browning. In a large pot over medium-high heat, brown the meat, breaking it up as it cooks, until no pink remains. Drain off any excess fat.

Add the onion, peppers and garlic and cook for about 5 minutes, until softened. Stir in the chili powder.

Add the diced tomatoes, tomato purée, beef broth, red wine vinegar, salt and the beans, if using. Bring to a boil, then reduce the heat and simmer uncovered for about 45 minutes, stirring now and then, until thickened.

10–15 minutes before the chili is done, stir in the remaining 1½ tbsp Bold Browning, the Tasty Hot and the raisins.

Serve with a dollop of sour cream, avocado, cilantro, a squeeze of lime and corn tortilla chips for scooping. The toppings are optional, but we always enjoy our chili with them. Serve and enjoy!