suggested garnishes: chopped lettuce, tomato and red onion, sour cream and cheesediced
Instructions
Preheat oven to 350℉.
In a food processor, blend the chiles, onions, garlic, chili powder, cumin, oregano and salt until pureed.
In a large Dutch oven, combine the chile puree, beef and canned tomatoes. Cover tightly and bake until the beef is fork-tender, 2 to 2½ hours. Stir in the beans, bell peppers and black pepper. Return to the oven and bake until the bell peppers are tender, about 15 more minutes.
Serve immediately, topping with desired garnishes.
Notes
Try subbing other beans for the pinto, or use a mixture of three different kinds.
To make some, freeze some... eat what you'd like and let the rest of the chili cool. Transfer to freezer-safe containers, cover and freeze up to 3 months. To serve, microwave each container, covered, on medium until thawed, 8 minutes; stir. Cover and microwave on High until hot, 3 to 5 minutes, stirring once halfway through the cooking time.
If you are preparing this recipe as DAIRY FREE, do not add cheese and sour cream as toppings