Mild-Mannered Beef Chili

Recipe Ingredients

5 tablespoons	75ml	Vegetable oil
2		Green bell peppers - cut 1/2" dice
2		Red bell peppers - cut 1/2" dice
2		Onions - (abt 1 lb) - cut 1/2" dice (medium)
3 1/2 lbs	1589g / 56oz	Coarse-ground beef, preferably chuck - (to 4 lbs)
2 1/2 teaspoons	12ml	Chili powder - or more to taste
1/2 teaspoon	2.5ml	Cumin - or more to taste
3/4 teaspoon	3.8ml	Crushed red pepper flakes - or more to taste
1		Beef broth - (14 1/2 oz)
1		Tomato puree - (29 oz)
2 cups	474ml	Water
		Salt - to taste

Recipe Instructions

In a 6- to 8-quart pot over medium heat, heat 2 tablespoons of the oil. Add the bell peppers and the onions and cook, stirring, until the vegetables soften, about 10 minutes.

While the vegetables are cooking, add about 3 tablespoons oil to a large skillet, enough to coat the bottom of the pan generously, and heat over medium-high heat. Add some of the ground beef, taking care not to crowd the meat in the pan. Cook the beef, breaking it up with a wooden spoon, until it is no longer pink in the middle. Transfer the meat to a platter lined with paper towels to drain. Continue cooking the remaining beef in batches, adding additional oil as needed.

Add the chili powder, cumin and red pepper flakes to the onions and peppers and cook for 2 to 3 minutes. Add the beef broth, tomato puree, cooked beef and enough water to cover the meat and vegetables. Stir to combine. Add salt to taste. Bring the mixture to a boil, then immediately reduce the heat so the liquid just simmers. Simmer the chili until the flavors have blended, about 25 minutes.

This recipe yields 10 to 12 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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