📝 Ingredients:

• 1–2 lbs lean ground beef

• 1–2 medium onions, chopped

• 4 garlic cloves, minced

• 2 sweet bell peppers, diced

• 1 Anaheim pepper, finely chopped

• 2 Serrano peppers, finely chopped

• 1 large can crushed or diced tomatoes

• ½ cup Whiskey Flats Southwest Chili Seasoning

• 2 cans kidney or pinto beans (optional), drained and rinsed

• 2 cups water or beer (adjust for desired consistency)

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Optional “Kicked Up” Additions:

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• 1 hot yellow Mexican pepper

• 1 extra Anaheim pepper, chopped

• 1 extra Serrano pepper, chopped

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👨‍🍳 Directions:

1. Season and brown the ground beef in a large pot or Dutch oven. Drain excess fat.

2. Add onions, garlic, and all chopped peppers. Cook until slightly softened.

3. Stir in crushed or diced tomatoes and Whiskey Flats Southwest Chili Seasoning.

4. Cook until vegetables are tender and fragrant, about 10–15 minutes.

5. Add beans (if using) and water or beer to desired thickness.

6. Bring to a boil, then reduce to a simmer.

7. Cook uncovered for 30–60 minutes, stirring occasionally.

8. Taste and adjust seasoning if needed.

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🔥 Pro Tips:

• Add a splash of beer for a richer, deeper flavor.

• Let it simmer longer if you have time – the flavors only get better.

• Great for game day, rainy weekends, or freezing for later.

• Cooked in Washougal, WA – perfect for cozy Pacific Northwest nights!