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A great, hearty chili...
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2 Tbs |
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olive oil |
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2 large |
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sweet
onions, diced |
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2 large |
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red bell
peppers, cored, seeded & diced |
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4 small |
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jalapeño
peppers, cored, seeded & minced finely |
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4 medium |
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cloves
garlic, minced |
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1½ lbs |
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ground
sirloin |
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¼ cup |
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chili powder |
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2 tsp |
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dried basil |
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1 Tbs |
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ground cumin |
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¼ cup |
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worcestershire sauce |
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28 ounce |
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can chopped
tomatoes |
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2 Tbs |
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tomato paste |
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4 cups |
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chicken or
beef broth |
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15 ounce |
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can black
beans, rinsed and drained |
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15 ounce |
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can kidney
beans, rinsed and drained |
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3 whole |
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bay leaves |
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1 Tbs |
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sea salt |
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1 Tbs |
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freshly
ground black pepper |
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1 tsp |
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crushed red
pepper flakes |
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1 |
Heat olive oil in a
large saucepan over medium heat. Add the onions, reduce
the heat to low and cook, stirring occasionally, until
they have softened and become light brown (about 15
minutes). Add the bell peppers and jalapeños and cook,
stirring occasionally, about 5 minutes longer. Add the
garlic and cook, stirring constantly, for about 1
minute, being careful not to let it brown. |
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2 |
Increase heat to
medium-high. Add ground sirloin, chili powder, basil,
and cumin; cook until beef is brown all over (5 to 7
minutes). Break beef into small pieces as it cooks.
Drain off excess fat. Stir in worcestershire sauce,
tomatoes and their juices, tomato paste, broth, beans,
bay leaves, salt, pepper and crushed red pepper; bring
to a low boil. Reduce heat to low; simmer for 45 to 1
hour so that the flavors meld and the liquid reduces a
bit and thickens slightly. |
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3 |
Serve warm. Top with
shredded cheese and sour cream, if desired. |
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Servings: 8 |
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Cooking Tips |
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*Be sure to wear gloves when
you are cutting the jalapenos. If not, you will need to wash
your hands thoroughly (several times) to rid your fingers of the
"spice." |
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**To drain off excess fat
from the meat, I like to tip the pan and let the grease puddle
in one spot. Take a bunch of paper towels and let them soak up
the fat. Discard paper towels. |
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***This chili will keep in
an airtight container for up to 3 days. It also freezes well. |
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Recipe Source |
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from Fresh Every Day (Sara Foster) |
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