2 lbs. hamburger (90% lean)
1 Large sweet onion, diced
1 eco-friendly bell pepper, diced
1 red bell pepper, diced
20 baby carrots, diced
2 jalapeno peppers, diced
2 eco-friendly chiles with juice from can (no seeds)
2 tablespoons of. essential olive oil
9 cups water
2 teaspoon. ground cumin
4 tablespoons of. chili powder
4 tablespoons of. garlic clove salt
2 tablespoons of. oregano
1 (28oz.) can crushed tomato plants
3 pinches granulated sugar (about 6 tablespoons of.)
1 (15oz.) can black beans (drained and rinsed)
1 (15oz.) can pinto beans (drained and rinsed)
2 (15oz.) can deep red kidney beans (drained and rinsed)
pepper and salt, to taste
3 cups extra lengthy grain grain
Heat oil inside a large pot or Nederlander oven over medium heat. Add onion, bell pepper, and carrots, cover and prepare, stirring from time to time, until vegetables are soft (roughly 10-12 minutes). Add some cumin and prepare for a few minutes. Add some hamburger, jalapenos, and garlic clove salt.
Prepare beef until no more pink, splitting up clumps of meat. Stir in tomato plants, 2 glasses of water, eco-friendly chiles and juice, chili powder, oregano, sugar, salt, and pepper. Stir together until all ingredients are very well-blended.
Prepare partly covered for half an hour, stirring from time to time. Add beans and 1 cup water, and prepare for the next half an hour. Season to taste with pepper and salt.
Inside a separate pot, add 6 glasses of water as well as heat to some boil. Add grain and prepare for 25 minutes or until all water is absorbed.
Put layer of grain in bottom of the bowl. Add two dollops of sour cream. Add chili. Top with shredded cheese.
Have a great bowl of chili.
Posted by: Mike Blackwell
