Chili with Beef and Beans

It’s hard to be unhappy when you’re eating chili. It warms you in winter and cools you in summer. It’s great on hotdogs. It turns a hamburger bun into a meal. Even the most veggie-hating kid will snarf down onions, peppers, tomatoes, and beans if you blend them into this tasty brew. SAM

3 pounds ground beef
2 medium onions, chopped (1 cup)
1 small green bell pepper, seeded and chopped (1/2 cup)
1 small red bell pepper, seeded and chopped (1/2 cup)
1 medium banana pepper, seeded and chopped (1/2 cup)
4 cloves garlic, pressed
4 tablespoons chili powder
1 tablespoon dried oregano
1 teaspoon salt or to taste
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 (14.5-ounce) cans stewed tomatoes
1 (6-ounce) can tomato paste
2 tablespoons molasses
2 (15-ounce) cans red kidney beans, drained

In a Dutch oven over medium heat, brown the beef. Drain off all except 1 tablespoon of fat. Add the onions and green bell, red bell, and banana peppers and sauté until softened, about 10 minutes. Add the garlic and chili powder and sauté, stirring occasionally, for 5 minutes. Add the oregano, salt, black and cayenne peppers, tomatoes, tomato paste, and molasses. Raise the heat to high and bring to a boil. Add the beans, reduce the heat to low, and simmer, uncovered, for 1 hour, stirring occasionally.
Makes 8 servings.

COOKING TIP: Chili Toppings

You can turn a bowl of chili into a meal with a few well-chosen toppings. Start with sour cream or yogurt. Add some corn chips and diced green onions. Top it off with shredded sharp Cheddar and fresh cilantro. Or forget all of the above and garnish your chili with chopped avocado. It’s a fabulous combination.