Phil's Killer Chili

• 3 lb. lean ground beef
• 1 lb. green bell peppers, diced in 1/4-inch chunks
• 1 lb. red bell peppers, diced in 1/4-inch chunks
• 1 lb. white onion, diced in 1/4-inch chunks
• 2 lb. fresh tomatoes, skinned and diced in 1/4-inch chunks
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. salt
• 1/2 tbsp. pepper
• 5 tbsp. chili powder
• 1 tsp. cumin
• 1 tbsp. paprika
• 1/2 tbsp. garlic powder
• 1 tsp. crushed red pepper
• Red cayenne pepper, to taste
• 1 cup water

1. Heat oil in bottom of large pot.
2. Sautee peppers and onions in the hot oil until onions are clear.
3. (Take care not to scorch peppers.)
4. Add spices and water to sauteed vegetables and continue cooking very slowly.
5. (The more cayenne pepper, the hotter the chili, so use with caution!)
6. Brown meat in separate frying pan.
7. Add meat to vegetables, discarding cooked-off fat and grease.
8. Add tomatoes.
9. Simmer for 2-3 hours until thick.
10. Adjust seasoning to taste and serve.

lean ground beef, green bell peppers, red bell peppers, white onion, fresh tomatoes, extravirgin olive oil, salt, pepper, chili powder, cumin, paprika, garlic powder, red pepper, red cayenne pepper, water

Taken from www.foodgeeks.com/recipes/18026 (may not work)