I'm not one who really cares for beans in my chili and this is a very meaty chili, but I assure you, there will be beans in every serving. This is one of the dishes my family and friends always request I make during football season and game day at our house.
2Pico de Gallo
3 Roma tomatoes
1/2 medium red onion, chopped
1 jalapeno pepper, chopped
1 habanero pepper, finely chopped
1/3 cup cilantro, chopped
1/2 teaspoon sea salt
juice of 1/2 a lime (optional)
3Make the Pico de Gallo first by combining all ingredients and refrigerating. If you can, make this a couple of hours in advance, it would give the flavors a chance to marry.
4Brown and season ground chuck in a large skillet with the onion salt, garlic salt and coarsely ground pepper. Drain grease and put meat in large stockpot. Add chili seasoning, kidney beans, tomato sauce and water. Cover and simmer for an hour, stirring occasionally. Turn off stove and add Pico de Gallo, stir into chili and let sit for 10 15 minutes before serving.
5For better flavor, make the night before. Add Pico de Gallo before refrigerating.