tomato |
Ingredients:
3 pounds ground beef
3 tablespoons vegetable oil
3 cups beef broth
1 14 oz can diced tomatoes (do not drain)
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 tablespoon cider vinegar
2 large onions, diced finely
1 large green bell pepper, diced finely
6 cloves garlic, minced
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
1 tablespoon sugar
3 tablespoons cumin, ground
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper, ground
1 teaspoon cayenne pepper
Preparation:
In a large pot, heat the brown the ground beef, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground beef. Return the ground beef to the pot. Add onions and green bell pepper to the ground beef and cook over medium heat with stirring until the onions are soft and translucent. Add the garlic, ancho chile powder, pasilla chile powder, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat with stirring for 12 minutes. Pour in the beef broth, diced tomatoes, tomato sauce, tomato paste, and cider vinegar. Stir to mix well. Reduce heat to low and simmer for at least 2 hours before serving or refrigerating. Cook's Note: Most chili recipes with beef have you leave the fat in the chili then remove it once you have refrigerated the chili overnight. You can also do that with this beef chili recipe, but if you are serving the chili right away, you should go ahead and drain the fat off. |
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