Saturday, November 7, 2009

Ann's Favorite Fall Chile

olive oil
2 large sweet onions
4 cloves garlic
2 to 2 1/2 lbs ground beef or turkey
2 large green bell peppers
2 large red bell peppers
2 large yellow or orange bell peppers
1 chipotle pepper in adobo, chopped fine
optional - 1 jalapeno, minced
4 T chile powder
1 T garlic powder
2 T dried oregano

1 small can tomato paste
4 28 oz cans diced tomatoes, or whole chopped up - keep the liquid
salt to taste
2 bay leaves

1 14-1/2 oz can of kidney beans
1 28 oz can black beans

Cut onions into bite sized pieces. Mince Garlic. Chop bell peppers into bite sized pieces.

Preheat olive oil in the bottom of a large soup pot over medium high. Use enough olive oil to coat the
bottom with a very thin layer. When oil is hot add onions and garlic. Saute till tender. Add ground beef, chile powder, garlic powder and saute till beef is done. Add peppers, chipotle, and if using it, jalapeno and cook about 5 minutes more.

Dump in tomatoes. Add bay leaf and tomato paste. Stir. Bring to a boil. Turn down and simmer at least 30 minutes. Salt to taste and if you like add more chile powder, garlic salt or oregano to taste. Add all the beans. Eat!!

If you like, this is great topped with shredded cheddar cheese, chopped onions, crumbled corn chips, you name it!

*If you want a vegetarian, add an extra couple cans of beans or corn instead of the beef, and put them in near the end just to heat.a