4 tablespoons vegetable oil
2 medium yellow onions, peeled and chopped
4 cloves garlic, peeled and chopped
12 Applegate Farms
Beef Burgers
or
Turkey Burgers
(from 3 one-pound boxes), thawed
2 medium jalapeño peppers, stemmed
and finely chopped
6 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons salt
1 28-ounce can diced tomatoes
1 tablespoon cider vinegar
Heat the oil in a medium heavy-bottomed pot over medium heat. Add the
onions and garlic and cook, stirring often, until the onions are soft,
10–15 minutes. Add the burger meat to the pot, increase the heat to
medium-high, and cook, breaking up the meat with the back of the spoon,
until it is no longer pink. Stir in the jalapeños, chili powder, cumin,
and salt and cook for 2–3 minutes. Add the diced tomatoes, vinegar, and
1 cup of water and stir until well combined. Reduce the heat to
medium-low, partially cover the pot, and let simmer, stirring
occasionally, until chili has thickened, about 1 1/2 hours. Uncover pot
and continue to cook chili until thick, about 30 minutes more. Adjust
seasonings.