Chili Con Carne

• 3 cups chopped onion
• 1/4 cup vegetable oil
• 1 tablespoon minced garlic
• 3 pounds boneless beef chuck, ground coarse in a food processor or by the butcher
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 1/2 tablespoons unsweetened cocoa powder
• 2 tablespoons paprika
• 1 tablespoon dried oregano, crumbled
• 1 1/2 tablespoons dried hot red pepper flakes, or to tasted
• 1 bay leaf
• two 8-ounce cans tomato sauce
• 1 cup chicken broth
• 3 tablespoons cider vinegar
• a 19-ounce can kidney beans, rinsed and drained
• 3 green bell peppers, cut into 1/2-inch pieces
• 6 scallions, trimmed
• 6 tablespoons sour cream

1. In a kettle cook the onion in the oil, covered, over moderately low heat, stirring occasionally, until it is softened, add the garlic, and cook the mixture, stirring, for 1 minute. Add the chuck and cook it over moderate heat, stirring and breaking up the lumps, for 10 minutes, or until it is no longer pink. Add the chili powder, the cumin, the cocoa powder, the paprika, the oregano, the red pepper flakes, and the bay leaf and cook the mixture, stirring for 1 minute. Add the tomato sauce, the broth and the vinegar, bring the mixture to a boil, and simmer it, covered, stirring occasionally for 1 hour and 15 minutes. or until the bell peppers are tender, and discard the bay leaf. The chili may be made 3 days in advance and reheated. (The chili will improve in flavor if cooled completely, uncovered, and chilled, covered, overnight. Add more water if necessary when reheating the chili.) Ladle the chili in mugs and garnish each serving with a scallion and a tablespoon of the sour cream

onion, vegetable oil, garlic, boneless beef chuck, chili powder, ground cumin, cocoa, paprika, oregano, pepper, bay leaf, tomato sauce, chicken broth, cider vinegar, kidney beans, green bell peppers, scallions, sour cream

Taken from www.epicurious.com/recipes/member/views/chili-con-carne-50177928 (may not work)