"Best chili ever!" Recipe submitted by Trisha Ramer of Victoria, British Columbia.
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 over low to medium heat in 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.