NANA'S CHILI

Nana's Chili image

Provided by Jeri Haywood

Categories Chili

Time 3h

Number Of Ingredients 15

2 lb ground beef
3 Tbsp vegetable oil
1 medium onion - chopped
1 red bell pepper - chopped
3 clove garlic - minced
1/2 tsp fresh ground black pepper
1 tsp ground cumin
1/2 tsp ground chipotle pepper
1/2-1 1/2 tsp crushed red peppers
3 Tbsp chili powder
3 c hot water
1 - 26 oz can tomato puree
2 - 16 oz diced tomatoes, canned
2 - 16 oz kidney beans, canned - drained
1 - 2 tsp salt

Steps:

1. Brown ground beef. Drain fat and set aside. Heat 3 tablespoons of oil in heavy pot over medium high heat, adding onions when hot. Saute for 4-5 minutes. Add bell pepper and garlic. Continue cooking for 2-3 minutes more. Add black pepper, ground cumin, ground chipotle pepper, crushed red peppers and chili powder, while continually stirring until spices begin to stick to bottom of pot and brown (30-45 seconds). Quickly add 3 cups of hot water. Add tomato puree, diced tomatoes and the juice they were packed in. Add kidney beans and salt. Add the ground beef. Stir when chili begins to boil. Reduce heat to low and cover. Ideally the chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes. If you don't have 3 hours, use less chipotle and crushed red peppers.