| Ingredients: 2 Pound(s) beef, ground 3 Tablespoon(s) oil, vegetable 1 chopped onion, white 3 Clove(s) minced garlic 1/2 Teaspoon(s) pepper, black 1 Teaspoon(s) cumin 1/2 Teaspoon(s) ground chipotle chili 1 Teaspoon(s) crushed chili, red 3 Tablespoon(s) chili powder 3 Cup(s) water 1 Can(s) 26 ounce tomato sauce 2 Can(s) 16 ounce no salt tomatoes, diced canned 2 Can(s) 16 ounce drained beans, red kidney 1 Teaspoon(s) salt Optional Ingredients: |
Directions:
Brown beef in two batches in a thick-bottomed soup kettle. Drain off fat and set browned beef aside. Heat 3 TB oil in kettle over medium high heat, adding onions when hot. Saute for 4-5 minutes, stirring often. Add red bell pepper and garlic, continuing to cook 2-3 more minutes. Add black pepper, ground cumin, ground chipotle and hot red peppers to taste plus chili powder, while continually stirring until spices begin to stick to bottom of kettle and brown (about 30-45 seconds). Add any optional chilies, like diced green or adobo. Quickly add 3 cups of water. Add tomato puree, chopped tomatoes and the juice they were packed in. Add kidney beans and salt. Add the beef but try not to include any fat that may have accumulated. Stir. When chili begins to boil, reduce heat to low and cover. Ideally chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle. If you don't have 3 hours, use less chipotle and crushed red peppers or else they will overpower the other flavors. |