Absolutely the best chili. Spicy and flavorful, but without too much 'fire.'
Printable Version Stuff
1/2 cup dried kidney beans, rinsed, then soaked overnight in 3 cups of water or
1 cup canned kidney beans
2 tablespoons olive oil
1 pound ground beef
1/4 teaspoon crushed red pepper
2 cloves garlic, pressed, or 1 tablespoon garlic powder
2 teaspoons cumin powder
2 teaspoons chili powder
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
1 large onion, chopped
2 large green peppers, chopped
2 cups canned crushed tomatoes
Garnish: grated Parmesan cheese
Stuff to do
1. If using dried kidney beans, boil them in 2 cups of water until tender, about 20 minutes. Set aside.
2. In a skillet, heat 1 tablespoon of the olive oil on medium heat.
3. Crumble the ground beef into the skillet, stirring with a wooden spoon.
4. Add half the red pepper, garlic, cumin, chili powder, oregano, basil and salt and stir.
5. Cook until the ground beef begins to brown, about 5 minutes, then reduce heat.
6. In a soup pot, heat the other tablespoon of olive oil on medium heat.
7. Add the onion, green peppers, and the other half of the spices. Saute for 5 minutes, stirring occasionally.
8. Add the tomatoes, and simmer another 5 minutes.
9. Add the ground beef mixture, and stir. Reduce heat and simmer for 20 minutes.
10. Just before serving, add the kidney beans. Ladle into bowls and garnish.
Tips
A note about all dried beans: rinse them in a colander and pick out any rocks.
Vegetarians: Leave out the meat!
