This truly is the World's Best Chili, and it's perfect for feeding a crowd.
Author: Brianne @ Cupcakes & Kale Chips
Serves: At least 10
2 lbs lean ground beef
1 lb stew beef, cut into about one inch chunks
¼ lb bacon, diced in small pieces
1 small red bell pepper, chopped
1 large onion, chopped
2 cloves of garlic, minced (or 1 Tablespoon chopped garlic from a jar)
2 Tablespoons chili powder, or to taste
1 teaspoon dried mustard
½ Tablespoon crushed red pepper
1½ Tablespoons cumin
1 Tablespoon dried oregano
2 teaspoons kosher salt
¾ teaspoon black pepper
1 (4.5 oz) can chopped green chilies
1 (28 oz) can Tuttorosso Peeled Plum Tomatoes
2 (6 oz) cans Tuttorosso Tomato Paste
three (16 oz) cans kidney beans
2-4 cups water
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.
Serve with desired toppings.
This chili freezes well, or can be made the day before and reheated.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/bills-chili/