Chili With Roasted Garlic

• 1/2 lb ground beef
• 1 teaspoon Worcestershire sauce
• 1/2 cup diced onion
• 1/4 cup red bell pepper (diced)
• 3 garlic cloves (roasted)
• 1 teaspoon olive oil
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can crushed tomatoes
• 2 cups water
• 1 teaspoon chili powder (more or less to taste)
• salt and pepper
• red pepper flakes (optional)

1. Brown ground beef and drain excess fat.
2. Add the onion and bell pepper to the ground beef and saute until the onion is translucent. Add the Worcestershire Sauce.
3. Add the garlic and olive oil. Mash the garlic with a fork. (I roast a bulb of garlic at a time. Just peel the cloves, wrap in aluminum foil, add a few drops of oil oil, and bake for 30 minutes at 350 degrees. I store the roasted garlic in olive oil in the fridge.).
4. Allow to saute for a minute or so. Add the kidney beans and tomatoes. I usually rinse out the tomato can for the water.
5. Add chili powder, salt, black pepper, and red pepper flakes (optional) to your taste.
6. Simmer for ten minutes.

ground beef, worcestershire sauce, onion, red bell pepper, garlic, olive oil, kidney beans, tomatoes, water, chili powder, salt, red pepper

Taken from www.food.com/recipe/chili-with-roasted-garlic-280057 (may not work)