1 1/2 pounds lean ground beef
1 tablespoon olive oil
1 medium onion, cut into 3/4-inch pieces
2 cloves garlic, minced
3/4 teaspoon salt, or to taste
3/4 teaspoon ground black pepper
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
7 tablespoons chili powder, mild
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon hot pepper sauce
2 (15-ounce) cans red kidney beans, drained
1 (14.5-ounce) can diced tomatoes
1 (10.75-ounce) can condensed tomato soup
1/2 can beer
3 tablespoons ground cumin
1 tablespoon Worcestershire sauce
Sauté hamburger (low to medium heat) in cooking oil with onion, garlic, salt
and
pepper in a large pot. Separate hamburger into coarse pieces during
cooking
process. There should not be any great amount of excess fat. If
there is, drain
most of it off. After the hamburger is sautéed add bell
peppers, chili powder,
garlic powder, onion powder and hot pepper sauce.
Continue to sauté on a low to
medium heat for 2 minutes mixing
ingredients. The idea is to thoroughly flavor
the meat with the spices,
without 'frying' the beef which makes it somewhat
tough. After 2 minutes,
the bell pepper should be losing its dark green color -
now is the time to
add the remainder of the ingredients and gently bring it all
to a simmering
boil. Reduce heat to low and allow to simmer for 15 minutes. Turn
off all
heat and allow to cool - this will let the beans
absorb the juices and
improves the overall flavor tremendously. Reheat when you
are ready to
eat, adding more chili powder and/or salt and pepper to taste.
Serve with
grated cheddar cheese or chopped onions if desired.
I generally let it
refrigerate over night and eat it the next day --- hence
Chili Tomorrow
. ENJOY!
Makes 6 servings.
Contributed by Trisha Ramer
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