The Perfect Chili

• 2 tablespoons olive oil
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped
• 1 lb ground beef
• salt
• pepper
• 2 14 teaspoons cumin
• 1 12 tablespoons chili powder
• 1 12 teaspoons garlic powder
• 14 teaspoon cayenne pepper (OR 1/8 tsp red pepper flakes)
• 1 teaspoon dried parsley
• 1 (14 1/2 ounce) can tomatoes (diced or crushed)
• 1 tablespoon brown sugar
• 1 teaspoon cocoa powder
• 2 cups vegetable broth
• 2 teaspoons cornstarch mixed with 2 tsp cold water
• 1 tablespoon chili sauce (I use Heinz)
• 1 (15 1/2 ounce) can dark red kidney beans
• sour cream
• grated cheddar cheese

1. Heat oil in a dutch oven or heavy-bottomed pot over medium heat.
2. Add pepper and onion and saute until they soften, about 8 minutes.
3. Add ground beef, and salt and pepper to taste.
4. Once beef is browned, add the cumin, chili powder, garlic powder, cayenne pepper and parsley.
5. Cook for about 3 minutes, stirring frequently.
6. Add tomatoes, sugar, cocoa powder, vegetable broth, corn starch and chili sauce.
7. Simmer for 1 hour.
8. Drain and rinse kidney beans.
9. Add to chili and cook for about 20 minutes more.
10. Serve with sour cream and grated cheddar cheese.
11. We recommend pairing this with Recipe Junkie's "Custard Corn Bread" #352762.

olive oil, red bell pepper, onion, ground beef, salt, pepper, cumin, chili powder, garlic, cayenne pepper, parsley, tomatoes, brown sugar, cocoa powder, vegetable broth, cornstarch, chili sauce, dark red kidney beans, sour cream, cheddar cheese

Taken from www.food.com/recipe/the-perfect-chili-375054 (may not work)