Chicago Style Chili

• 1-1/2 lb. lean ground beef
• 2 cans (1-1/4 lb. each) Brooks Hot Chili Beans
• 3 cans (1 lb. each) assorted of pinto
• red beans
• 2 cans (1 lb. each) Red Gold Crushed Tomatoes
• 1 lg. green pepper
• 1 md. onion
• 1 pint mushrooms (optional)
• 1 tsp. olive oil
• 2 to 3 tbsp. chili power (to taste)
• 2 to 3 tbsp. basil (to taste)
• 2 to 3 tbsp. fresh ground pepper (to taste)
• 2 to 3 tbsp. oregano (to taste)
• 2 to 3 tbsp. cumin (to taste)
• 2 to 3 tbsp. garlic powder (to taste)
• 2 to 3 tbsp. cayenne pepper - the more the better (to taste)

1. Chop pepper and onion coarsly; put aside.
2. In a large pot (5 qt.
3. or larger), add the olive oil and saute the ground beef until brown.
4. Add peppers,onions and mushrooms and saute until the onions are lightly translucent.
5. Add all the spices.
6. Drain and add all the beans.
7. Add all the crushed tomoatoes.
8. Stir well and cook on low heat (surface just bubbles) for at least 2 hours.
9. Test frequently to adjust spices to your taste.

lean ground beef, beans, pinto, red beans, red, green pepper, onion, mushrooms, olive oil, chili power, basil, fresh ground pepper, oregano, cumin, garlic, cayenne pepper

Taken from www.foodgeeks.com/recipes/18093 (may not work)