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Serves: 8
Chili is one of the most popular American food.
  • • 2 pounds ground beef
  • • 3 TSP vegetable oil
  • • 1 medium onion, chopped
  • • 1 red bell pepper, chopped
  • • 3 cloves garlic, minced
  • • ½ tsp fresh ground black pepper
  • • 1 tsp ground cumin
  • • ½ tsp ground chipotle pepper
  • • 1 tsp crushed red peppers
  • • 3 TSP chili power
  • • 3 cups water
  • • 1 26 oz can tomato puree
  • • 2 16 oz cans chopped tomatoes
  • • 2 16 oz cans kidney beans, drained
  • • 1 tsp salt
  1. Brown beef in a thick-bottomed soup kettle.
  2. Drain off fat and set browned beef aside.
  3. Heat 3 Tablespoons oil in kettle over medium heat, add onions when hot.
  4. Saute for 4-5 minutes, stirring often.
  5. Add red bell pepper and garlic, continuing to cook 2-3 more minutes.
  6. Add black pepper, ground cumin, chipotle and hot red peppers to taste plus chili powder, while continually stirring until spices begin to stick to bottom of kettle and brown.
  7. Quickly add 3 cups of water.
  8. Add tomato puree, chopped tomatoes and the juice they were packed in.
  9. Add kidney beans and salt.
  10. Add the beef; do not include any fat that may have accumulated.
  11. Stir when chili begins to boil, reduce heat to low and cover.
  12. Chili should be simmered 3 hours to let all the flavors to blend together.
  13. Stir during the first 15 minutes; check to be sure heat is not too high.
  14. You do not want sticking to the bottom of the kettle.


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