Chicago Fire Chili
It's time to spice things up a bit. This one is hot.  Not so much that you should worry, just enough to
make you sit up and notice. It’s a nice, easy chili with three levels of heat from the jalapenos, cayenne,
and spicy chili beans. Then we top it with gooey mozzarella and bake it until it’s bubbly and golden
brown. Top it with avocado and sour cream to bring a level of cool to your mouth.

Level of Difficulty: Easy

Serves 8.

2 ½ lbs. ground round
2 shallots, minced
3 cloves garlic, minced
2 jalapenos, minced
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 teaspoon coarse salt
1 teaspoon black pepper
1 (8 oz.) can tomato sauce
1 (10 ¾ oz.) can tomato soup
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) can beef broth (low-sodium if available)
1 (14.5 oz.) can hot chili beans, undrained
8 thick slices mozzarella cheese

In a large stockpot over high heat, brown the ground round. Drain any fat. Add the remaining
ingredients and mix well. Bring to a boil, then reduce heat and simmer for 45 minutes.

Preheat oven to 425. Ladle chili into oven-proof bowls. Top each bowl with mozzarella cheese. Bake for
15 minutes or until cheese is bubbly and lightly browned.

Special Teams:
Sour cream
Avocado slices