Beef And Mixed Bean Chili

• 2 tbl. olive oil
• 1 1/2 large onions, chopped
• 2 fresh pasilla peppers, seeded and chopped in 1/2" pieces
• 1 red bell pepper, seeded anc chopped in 1/2" pieces
• 7 cloves garlic, minced
• 1/3 c. chili powder
• 1 tbl. ground cumin
• 2 whole dried chipotle chiles
• Salt
• 1 1/2 to 2 lbs. 15% ground beef
• 2 (15 oz) plus 1 (25 oz.) canned beans of choice, drained and rinsed
• 1 (28 oz.) can crushed tomatoes
• 1 c. (approx.) chicken or beef broth
• 1 bay leaf
• 1 1/2 tsp. dried oregano

1. Heat oil in large Dutch oven over medium heat. Add onions, peppers and 1/2 tsp salt. Saute until vegetables are softened, stirring occasionally, about 8 min. Add spices, garlic and chipotles. Continue cooking for 3-4 minutes.
2. Add ground beef, and increase heat to med-high, being careful not to scorch the spices. When beef is no longer pink, stir in the beans, tomatoes, broth, oregano, bay leaf and 1/2 tsp. salt. Bring to a simmer, lower heat and cover for 45 min.
3. Remove the lid and continue to simmer until the beef is tender and sauce has reached the desired consistency, about 45 min. more. Season with additional salt and pepper to taste.
4. Before serving, remove bay leaf and chipotles, if desired. Garnish to taste with condiments suggested above.

olive oil, onions, fresh pasilla peppers, red bell pepper, garlic, chili powder, ground cumin, chiles, salt, ground beef, choice, tomatoes, chicken, bay leaf, oregano

Taken from www.epicurious.com/recipes/member/views/beef-and-mixed-bean-chili-50106990 (may not work)