CHILI!
This is a really beefy chili, and makes a great, hearty meal on a cool evening.It's not a terribly spicy version, but if you want to turn up the heat, add some cayenne along with the other spices. I often add more seasoning at the end of the simmering time to suit whomever I'm serving. I probably get more requests to make this than anything except my gumbo. This also freezes beautifully (if you have any left!). I hope you enjoy it as much as I do!
Provided by IngridH
Categories Beans
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large Dutch oven, heat the oil.
- Add the beef and brown.
- Remove the beef, leaving about 1 tablespoon of fat in the pan.
- Add the onions, and cook, covered, over low heat for about 5 minutes.
- Uncover, raise the heat to medium, and cook until the onions are evenly browned (but not burned).
- Sprinkle the flour over the onions, and cook for another minute.
- Add the browned beef, tomatoes, tomato paste, pepper, garlic, broth, chili powder, cumin, oregano, salt, and vinegar to the onions.
- Bring to a boil, then lower the heat and simmer, covered 1 1/2 hours, stirring occasionally.
- If the chili gets too thick, you may add some water or broth to thin.
- Taste the chili, and add more seasonings to adjust to your taste.
- Add the bell pepper, and continue to simmer for 15 more minutes.
- Add the beans and simmer for an additional 5 minutes.
- Serve in heated bowls and top with sour cream and green onions, if using.
Nutrition Facts : Calories 351.4, Fat 16.3, SaturatedFat 5.4, Cholesterol 73.7, Sodium 1147.9, Carbohydrate 21.5, Fiber 7.1, Sugar 5.7, Protein 29.7
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