This truly is the World's Best Chili, and it's perfect for feeding a crowd.
lbs lean ground beef
lb stew beef, cut into about one inch chunks
lb bacon, diced in small pieces
small red bell pepper, chopped
large onion, chopped
cloves of garlic, minced (or 1 Tablespoon chopped garlic from a jar)
Tablespoons chili powder, or to taste
teaspoon dried mustard
Tablespoon crushed red pepper
Tablespoon dried oregano
teaspoons kosher salt
teaspoon black pepper
(4.5 oz) can chopped green chilies
(28 oz) can Tuttorosso Peeled Plum Tomatoes
(6 oz) cans Tuttorosso Tomato Paste
three (16 oz) cans kidney beans
Shredded cheese, sour cream, onions, crushed tortilla chips, etc. for topping
Heat a large pot over medium heat. Add the meats, pepper, and onion, and cook until the meat is browned and the vegetables are tender. Drain any collected grease and liquid, if desired.
Add the garlic and cook for another minute or two.
Stir in the chili powder, dried mustard, crushed red pepper flakes, cumin, oregano, salt, and pepper.
Add the chilies, tomatoes, tomato paste, kidney beans, and about two cups of water, and simmer on low for at least 2 hours, or put into a crockpot on low for at least 4 hours. Add additional water, as needed to achieve desired consistency.