2 to 3 tablespoons olive oil
1 1/2 pound ground round
1 large yellow onion, diced
1 green bell pepper
3 cloves garlic, chopped
1-2 tablespoons chili powder
1 teaspoon cumin
1 bay leaf
2 teaspoons sugar
1 teaspoon salt
1 teaspoon black pepper
2 28-ounce crushed tomatoes
30-ounce can kidney beans, rinsed and drained
In a 5-quart dutch oven place olive oil and heat the oil. Place the ground round in the dutch oven and brown; pour off fat. Add onions and bell pepper and saute just until onions are clear. Add garlic and saute for 2 minutes, do not let garlic burn. Add chili powder, cumin, salt pepper and bay leaf. Add remaining ingredients, bring to a boil, lower heat to simmer and simmer for two hours.
Note: 2 tablespoons of chili powder will make the chili very hot. I most always only add one tablespoon.
To top the chili before serving I usually add some grated cheddar, a dollop of sour cream and a sprinkle of chopped scallions.
Sauteing the ground round and vegetables.
Simmering the chili after all the ingredients are added in.
Simmering away for two hours.
A wonderful hearty Chili and this is traditionally our Tanksgiving Eve dinner.
Today I am joining Kim at Quit Eating Out for Saturday Swap. A fun party sharing some of our favorite recipes.