Chili
Tomorrow -- Best chili ever! Submitted by Trisha Ramer from Victoria,
BC.
Chili Tomorrow
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.
