Hearty "Perfect" Chili
User your browser's print functionIngredients:
1/2 cup olive oil
2 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 lb ground beef, browned and
4 (15.5 ounce) cans kidney beans, drained
2 (15.5 ounce) cans pinto beans, drained
2 (15oz) cans crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
6 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons distilled white vinegar
2 1/4 teaspoons hot pepper sauce
Instructions:
- Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic (and tofu if using vegetarian alternative below). Cook and stir until vegetables are tender.
- Pour the beans into a pot and set to Low. Stir in the vegetables and tomatoes. Add ground beef. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Bring to a boil. Stir and reduce heat low; simmer, covered, 15 minutes, stirring occasionally.
(Options: I use an electric skillet instead of a pot, cover and cook at 200°F for about 20 minutes. Then leave on warm until we're ready to eat. Another option is to cook for 6 hours on low in a crock pot.)
Vegetarian Alternative:
Substitute the ground beef with1 (14 ounce) package firm tofu, drained and cubed.