HOW TO MAKE IT
2 hr. 35 min.
INGREDIENTS: 2 pounds lean ground beef 1 pound stew beef, cut into about one inch chunks 1/4 pound bacon, diced in small pieces 1 small red bell pepper, chopped 1 large onion, chopped 2 cloves garlic minced (or 1 Tablespoon chopped garlic from a jar) 2 Tablespoons chili powder, or to taste 1 teaspoon dried mustard 1/2 Tablespoon crushed red pepper 1 1/2 Tablespoons cumin 1 Tablespoon dried oregano 2 teaspoons kosher salt 3/4 teaspoon black pepper 4.5 oz chopped green chilies 28 oz whole canned tomatoes (I used Tuttorosso Peeled Plum Tomatoes) 12 oz Tomato Paste (I used two 6 oz cans Tuttorosso Tomato Paste) 48 oz canned kidney beans, drained and rinsed 3 cups water (use more or less, as needed)
Add all of the meats, as well as the pepper and onion. Let it cook until the meat is browned and the vegetables are tender, stirring occasionally and breaking up the ground beef as it cooks. Drain any collected grease and liquid. Then add the garlic and cook for another minute or two.
Sprinkle the chili powder, dried mustard, crushed red pepper flakes, cumin, oregano, salt, and pepper over the top and give everything another stir.
Stir in the canned tomatoes (do not drain them), tomato paste, kidney beans (after they have been drained and rinsed), and about two cups of water. Bring it to a simmer.
Reduce the heat to low and let it simmer for at least 2 hours, stirring occasionally and adding more water, as needed, to achieve your desired consistency
Toppings can include shredded cheese, sour cream or yogurt, chopped onion or scallions, sliced avocado, tortilla chips or cornbread!