Displaced Texan Chili

• 1 12 lbs ground sirloin (can substitute ground turkey)
• 2 medium green bell peppers
• 1 large red bell pepper
• 2 medium sweet onions
• 2 -3 fresh jalapeno peppers
• 2 -3 fresh garlic cloves, minced
• 3 (14 ounce) cans diced tomatoes
• 2 (14 ounce) cans kidney beans
• 2 tablespoons extra virgin olive oil
• 3 -4 tablespoons chili powder
• 2 -3 teaspoons ground cumin

1. Brown meat, drain, coat with 1 Tbs of the chili powder and 1 tsp of the ground cumin and set aside.
2. (If you're using ground turkey, you may want to add a little olive oil when browning to replace some fat.
3. ).
4. Remove seeds from peppers, chop peppers and onion to desired size (no bigger than one inch cubes, but smaller if you wish).
5. (*also, remember to wear rubber gloves when working with fresh jalapenos -- I learned this the hard way!
6. ).
7. Heat olive oil in a large stock pot over medium heat.
8. Add peppers, onions and minced garlic.
9. Cook for 15-20 minutes (or until onions are translucent and peppers are beginning to soften).
10. Coat with 1 Tbs of the chili powder and 1 tsp of the ground cumin and stir well, allowing the mixture to continue to cook and absorb the spices for about 1 more minute.
11. Add tomatoes and beans WITH all juices to the vegetable mixture.
12. Stir together.
13. Add browned meat and mix well.
14. Add remaining chili powder and cumin to taste, continuing to stir.
15. Bring chili to a simmer, then reduce heat to low, cover and continue to slowly simmer for at least one hour.
16. Top each bowl of chili with shredded cheddar cheese, a dollop of sour cream and serve with tortilla chips!
17. (*sour cream will tone down the "heat" for those who may prefer a milder flavor!
18. ).

ground sirloin, green bell peppers, red bell pepper, sweet onions, peppers, garlic, tomatoes, kidney beans, extra virgin olive oil, chili powder, ground cumin

Taken from www.food.com/recipe/displaced-texan-chili-315817 (may not work)