There are chili recipes galore out there, but I love this one for its three-step cooking process and the flavor that's packed into every bowl. With a hint of sweet, punch of spice, and savory warmth, this chili will satisfy guests' stomachs as well as their mouths! For this recipe, I turned to actress, party planner, and Southern chili connoisseur Sandra Staggs. It's her cousin Bobby's Prize-Winning Chili, and according to Sandra, "truly one of the best pots of chili this side of the Rio Grande!"
Drizzle a little olive oil into a sauté pan and brown your meat. Once cooked, about 8-10 minutes, strain to drain of fat. Sauté the vegetables (through jalapeños) to soften them up and then, once they're cooked a bit through, combine them with your brown ground chuck and all the remaining ingredients in a large pot. Simmer on low heat for 3-4 hours. Season to taste.