2 medium red onions, chopped
1 red bell pepper, cubed
6 garlic cloves, minced
1/2 cup Spice Island chili powder (crucial ingredient)
2 T ground cumin
4 tsp. ground coriander
1 tsp. red peper flakes
2 tsp. dried oregano
1/2 tsp cayenne pepper
2 lbs. ground chuck
1 16-oz. cans dark red kidney beans
1 small can diced tomatoes (Muir Glenn are the best)
1 28-oz. can tomato puree
1 small can diced jalapeno peppers (optional or on the side)
Heat enough olive oil to cover the bottom of a Dutch oven over
Add onions, bell pepper, garlic, chili powder, cumin, coriander,
pepper flakes, oregano and cayenne. Stir occasionally until
vegetables are softened and begin to brown, about 10 minutes.
Increase heat to medium-high and add half the beef. Break up
with a spatula. Cook until no longer pink, about 3-4 minutes.
Add remaining beef and repeat the process above for 3-4
Add beans, tomatoes, tomato puree, 1/2 tsp. salt. Bring to boil
then reduce heat to low and simmer, covered for 1 hour,
Remove cover and simmer for 1 hour more, stirring
occasionally. Add water if needed.
Stir in diced jalapenos, adjust for salt and pepper and serve.