Country Cooks

I know it’s pretty cold up North this weekend so try some beef chili to warm you up!

3 pounds ground beef
3 tablespoons vegetable oil
3 cups beef broth
1 15 oz can red pinto beans
1 14 oz can diced tomatoes (do not drain)
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 tablespoon cider vinegar
2 large onions, diced finely
1 large green bell pepper, diced finely
6 cloves garlic, minced
3 tablespoons ancho chile powder (optional)
1  tablespoon sugar
3 tablespoons cumin, ground
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper, ground
1 teaspoon cayenne pepper
4 chipotle peppers, seeded and chopped in adobo sauce

In a large pot, heat the brown the ground beef, making sure to continuously break up large pieces with a spoon or spatula.  Once browned drain fat off of ground beef.  Return the ground beef to the pot.

Add onions and green bell pepper to the ground beef and cook over medium heat with stirring until the onions are soft and translucent.

Add the garlic, ancho chile powder, cumin, sugar, thyme, cayenne powder, oregano, and black pepper.  Heat over medium heat with stirring for 12 minutes.

Pour in the beef broth, pinto beans, diced tomatoes, tomato sauce, tomato paste, cider vinegar and chipotle peppers.  Stir to mix well.  Reduce heat to low and simmer for at least 2 hours before serving or refrigerating.  Skim any leftover fat off before serving.

Tags: beef, chili, hot dogs, main dish, side dish