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.

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.

3

Serve warm. Top with shredded cheese and sour cream, if desired.