Smoked Tomato Chili

• 1 lb ground beef
• 1 large onion, chopped
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1/2 cup beef broth
• 2 (15 1/2 ounce) cans kidney beans, drained
• 2 smoked tomatoes, diced
• 3 fresh tomatoes, diced (or one 15 oz can diced tomatoes)
• 1/4 cup red wine (adds great depth of flavor, substitute with additional broth, if desired.) (optional)
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon sea salt
• 1/4 teaspoon ground cumin
• 2 tablespoons chili powder
• Optional toppings
• sour cream (optional)
• tortilla chips (optional)
• shredded cheese (optional)

1. Brown beef, onion, green pepper, and garlic in dutch oven, or other large pan, over medium-high heat until meat is cooked through. Drain.
2. Add the broth, beans, tomatoes, wine, Worcestershire, brown sugar, sea salt, cumin, and chili powder. Stir well.
3. Cover and reduce heat to low. Simmer for 30-45 minutes, stirring occasionally.
4. If it's too thick, add more broth; if it's too thin, remove lid and simmer uncovered until your desired consistency is reached.

ground beef, onion, green bell pepper, garlic, beef broth, kidney beans, tomatoes, tomatoes, red wine, worcestershire sauce, brown sugar, salt, ground cumin, chili powder, toppings, sour cream, tortilla chips, cheese

Taken from www.food.com/recipe/smoked-tomato-chili-487665 (may not work)