Chili, Vanilla Bean Cafe's

By arthurlemay

Ingredients

• 2 pounds lean ground beef
• 2 1/2 tablespoons chili powder
• 2 tablespoons cumin
• 2 teaspoons black pepper
• 1/2 teaspoon cayenne pepper
• 2 drops Tabasco sauce
• 2 Chorizo links, in 1/4-inch slices
• 1 onion, chopped
• 4 stalks celery, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 tablespoon Jalapeno pepper, diced
• 3 cloves garlic, minced
• 1 can tomato sauce (16 ounces)
• 1 can tomato puree (28 ounces)
• 1 can diced tomatoes (28 ounces)
• 1 can kidney beans, (16 ounces)

Details

Servings 12
Preparation time 15mins
Cooking time 195mins

Preparation

Step 1

In a large skillet over medium heat, brown the beef with 2 teaspoons of thee chili powder, 1/2 teaspoon of the cumin, the black pepper, cayenne pepper and tabasco sauce. Set aside when nearly cooked through. Drain, reserving 3 tablespoons of the drippings.

In a 6-quart stockpot over medium-high heat, add the Chorizo. Cook for 5-6 minutes. Add the onions, celery, red and green peppers, Jalapeno pepper, garlic, remaining chili powder, remaining cumin and the reserved pan drippings. Cook until vegetables are tender. Add the tomato products and cooked ground beef mixture. Cook on medium heat for 15-20 minutes, stirring occasionally. Stir in the kidney beans and simmer for 2 hours.

Serve with sour cream, chopped onion and cornbread.