Beef Chili

• 2 lbs extra lean ground beef
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 small sweet red pepper, chopped
• 3 cloves garlic, minced
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 12 teaspoon dried oregano
• 16 ounces canned tomatoes, coarsely chopped and juice reserved
• 1 12 tablespoons canned tomato paste
• 14 12 ounces nonfat beef broth
• 1 teaspoon bay leaves, crumbled or 1 whole bay leaf
• 1 12 teaspoons red wine vinegar
• 18 teaspoon table salt, to taste
• 18 teaspoon black pepper, to taste

1. 1.
2. Heat large Dutch oven covered with cooking spraty over medium-high heat.
3. Add beef and cook until browned, stirring frequently, about 5 minutes.
4. 2.
5. Remove beef from pan and pour out excess fat.
6. Reduce heat to medium-low.
7. Add onion and peppers; cook until golden, stirring frequently, about 5 minutes.
8. Add garlic, chili powder, cumin and oregano, and cook 30 seconds more, stirring constantly.
9. Add tomatoes and juice, tomato paste, beef broth, bay leaf and vinegar.
10. Bring to a boil.
11. Reduce heat to low and simmer, uncovered, until slightly thickened, about 20 minutes.

extra lean ground beef, onion, bell pepper, sweet red pepper, garlic, chili powder, ground cumin, oregano, tomatoes, tomato paste, nonfat beef, bay leaves, red wine vinegar, salt, black pepper

Taken from www.food.com/recipe/beef-chili-52932 (may not work)