Submitted by: Andryea from Chicago, IL
Yield: Makes approximately 6 cups
Combine the chili powder, cumin, oregano, red pepper flakes, and cayenne together. Mix well and set aside.
Heat oil over medium heat. Add the onions, peppers and garlic. Saute until the veggies begin to soften. Add the spices and cook stirring often for approximately 10 minutes.
Increase the heat and brown the ground meat, cooking until meat is no longer raw. Add tomatoes, beans, salt and sugar. Bring to boil. Reduce heat and simmer, covered, for approximately 1 hour. Add water if it gets too thick.
Serve chili over rice, topped with shredded sharp cheddar or monterey jack cheese. Sprinkle with green onions and top with sour cream. Yummy!