Ingredients
* 2 lbs 85% lean ground beef
* 2 medium onions (diced fine)
* 1 large red bell pepper (1/2 inch cube dice)
* 6 garlic cloves (minced or pressed)
* 1/4 cup chili powder
* 1 1/2 teaspoons ground cumin (or roughly 1 3/4 tsp whole cumin toasted
and ground)
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes (to taste)
* 1/2 teaspoon cayenne pepper (to taste ( I didn't use red pepper flakes so I
used a teaspoon of cayenne)
* 3 chipotle peppers (packed in adobo, chopped)
* 2 tablespoons adobo sauce
* 28 ounces diced tomatoes, preferably Muir Glen fire roasted
* 28 ounces tomato puree or tomato sauce
* 2 (15 ounce) cans dark red kidney beans, drained and rinsed
* salt and pepper
* vegetable oil
Directions
Heat a Dutch oven over medium high heat. Add a tablespoon of vegetable oil
and brown half of the ground beef. Once the first batch of beef is browned,
remove the meat keeping the fat in the pan and add the second half and
brown the beef. Once all of the beef is browned, drain and reserve. Drain the
rendered fat from the Dutch oven reserving two tablespoons of fat in the
Dutch oven.
In the Dutch oven over medium heat, add the onions, red peppers, garlic,
chili powder, cumin, oregano, red pepper flakes, cayenne, chipotle peppers
and cook until the vegetables are soft, about 10 minutes. Add the beef,
tomatoes, tomato puree, beans, adobo sauce, and bring it up to a simmer.
Simmer with the lid ajar for an hour and a half. Remove the lid and simmer
another 30 minutes, stirring occassionally, until the chili is dark and thick. If it
starts to stick on the bottom stir in a little bit of water.
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