Kick-Off Chili - Ww Points = 5

• 4 anaheim chilies, dried, seeded
• 2 cups water, boiling
• 2 large onions, cut up
• 5 garlic cloves, chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 lbs boneless bottom round roast, timeed and cut into 1-inch chunks
• 1 (28 ounce) can diced tomatoes
• 3 (15 ounce) cans pinto beans, rinsed and drained
• 2 red bell peppers, diced
• 12 teaspoon black pepper
• 6 cups romaine lettuce, shredded (for garnish)
• 4 plum tomatoes, diced (for garnish)
• 1 red onion, diced (for garnish)

1. Preheat the oven to 350 degrees.
2. Heat a large skillet over medium heat.
3. Add the peppers and toast, turning occasionally, about 4 minutes.
4. Transfer to a meduim bowl and cover with the boiling water.
5. Let the peppers stand until softened, 15 minutes, drain.
6. Tear the peppers; put the pieces in a food processor.
7. Add the onions, garlic, chili powder, cumin, oregano and salt; puree.
8. Mix the puree, beef and canned tomatoes in a large Dutch oven.
9. Cover tightly and bake until the beef is fork-tender, 1 1/2-2 hours.
10. Stir in the beans, bell peppers and black pepper.
11. Bake until the bell peppers are tender, about 15 minutes.
12. Top with the garnishes.

anaheim chilies, water, onions, garlic, chili powder, ground cumin, oregano, salt, tomatoes, pinto beans, red bell peppers, black pepper, romaine lettuce, tomatoes, red onion

Taken from www.food.com/recipe/kick-off-chili-ww-points-5-347119 (may not work)