Bell Pepper Chili
Photo: Mark Pellegrini, CC BY-SA 3.0
Bell Pepper Chili is a big-batch beef chili that gets most of its body from onions and peppers rather than from beans. Six to eight onions and a few bell peppers cook down into the tomato base, giving a sweet, soft backbone to the meat. Kidney beans go in near the end, and the seasoning is left to your own taste. Ladled over white rice, it feeds twelve and holds up well for a crowd.
Instructions
Put the ground beef in a large pot and set it over medium heat. Cook it, breaking the meat up as it fries, until no pink remains and it has turned brown. Drain off the grease.
Add the chopped bell peppers and onions to the pot. Keep frying until the onions turn transparent, and drain off any extra grease if the pot looks greasy.
Pour in the pureed crushed tomatoes and stir everything together. Let the chili simmer for 1 hour, stirring now and then so nothing sticks to the bottom.
Stir in the kidney beans and simmer for another 10 minutes, just long enough to heat them through.
Season with chili powder and garlic salt, adding a little at a time and tasting as you go until the heat and salt suit you.
Spoon the chili over cooked white rice. Top with shredded cheddar if you like.
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