Submitted by: Jason from Sycamore, IL
Yield: 5-6 Servings
Season the beef with salt and pepper, and brown over medium-high heat in a 5-6 quart dutch oven or stew pot. Add the onion and green pepper, and cook for another 5 minutes, or until the vegetables are slightly softened. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 45-60 minutes, stirring about every 15 minutes. Serve immediately or refrigerate for 24 hours for a more complex flavor. Top with shredded cheddar, crackers, or your favorite chili topping.
To reduce the fat, drain the meat after browning. This is a simple chili recipe to add to or change. I continually add new things, i.e. a small can of diced green chilis, or change the type of beans, or even sometimes add a teaspoon of ground cumin (again from The Spice House, because I love the rich deep flavor it adds). I often saw grandma throw in a half stalk of diced celery. It wasn't part of her original recipe, but I do it as well. You can turn up the heat by changing the chili powder to hotter chili powder, or add more crushed red pepper, or even cayenne pepper.