Beef Chilli
- 2 Lbs Ground Sirloin Tip (Or whatever you can get)
- 1 Small Red Onion
- 1 Small Green Onion
- 1 Red or Green Pepper
- 2 Cans of Kidney Beans
- Dark Chilli Powder
- Garlic Powder
- Pinch of Cinnamon (like small finger nail size - adds a nice flavor can leave out if you want)
- Cayenne Pepper (optional)
- Large Can of Diced Tomatoes
- Large Can Of Tomato Puree
- Vegetable Oil (Not Olive Oil)
- Prep Vegis by dicing them in equal sizes to your liking, for chunkier go larger.... Open bean cans, strain and rinse, allow to dry in strainer for an hour then refrigerate til needed. Add onions and peppers to a hot pan coated in 1/16" of vegetable oil. Add a dash of salt to sweat the onions. Cook until the are clear and have a slight brown edge to them. Add the meat, with spatula break up till course. Once meat has a slight brown to it add a decent amount of chilli powder (Over 4 Tablespoons?) and garlic powder ( 2 Tbs?), cayenne to taste, cinnamon (remember VERY little!!) salt, pepper. Cook for 3-5 Mins, then add tomatoes and stir bring to boil. Add all skillet contents to Crock pot. Cook for at least one hour on high, and two hours on low, stirring occasionally. One hour before serving add beans, reduce crock pot til warm and check seasoning for salt and pepper. Serve with croutons and graded cheddar Enjoy!
ground sirloin, red onion, green onion, red, kidney beans, chilli powder, garlic, cinnamon, cayenne pepper, tomatoes, tomato puree, vegetable oil
Taken from www.epicurious.com/recipes/member/views/beef-chilli-50095146 (may not work)