Chili, one of my favorite winter meals! Pete and I found this recipe a few years ago and we love it! It is super easy to make and I have discovered the longer I keep it on low simmering, the better it is! Enjoy this recipe!
2 tablespoons vegetable oil
2 pounds of ground beef
2 large yellow onions, chopped
2 large green peppers, chopped
3 cloves of garlic, minced
1 can (28 oz) whole plum tomatoes, coarsely chopped with their juices
1 can (120z) beer
1 tablespoon tomato paste
5 to 6 tablespoons of chili powder
1.5 tablespoons ground cumin
1.5 teaspoons salt
1.5 teaspoons dried oregano
1.5 teaspoons ground coriander
2 cups of drained canned red kidney beans
1. In a large pot or 5 quart dutch oven over moderately high heat, heat oil for 1 minute. Add beef and saute, breaking up chunks of meat with spoon, until browned. Drain off all but 1 tablespoon of fat.
2. Reduce the heat to moderate, add onions, green peppers, and garlic, and cook, stirring occasionally, until soft.... about 8 minutes.
3. Add tomatoes, beer, tomato paste, and all the spices. Bring to boil over high heat. Reduce the heat to low and simmer, uncovered, stirring occasionally, until thickened-about 45 minutes. If chili becomes too thick, thin with a little water.
4. Stir in beans and cook 5 minutes more. Add more spices if desired. Enjoy!