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Prep Time: 5 Minutes Cook Time: 90 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Ingredients:
2 large onions, chopped |
2 green bell peppers, cored, seeded and chopped |
2 tablespoons minced (3 large cloves) garlic |
3 tablespoons vegetable oil |
1/4 cup chili powder, or to taste |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
2 tablespoons tomato paste (recommend getting tube) |
3 pounds boneless beef chuck, ground coarse |
1 (28-ounce) can whole tomatoes, including liquid |
1 to 1 1/2 cups beef broth |
4 tablespoons cider vinegar |
1 -ounce unsweetened chocolate, chopped |
1 (19-ounce) can kidney beans, rinsed and drained |
rice, as an accompaniment |
toppings: tortilla chips; sour cream; grated cheddar; chopped red onions; chopped jalapenos; diced avocado; minced cilantro; etc. |
Directions:
1. In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.
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