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penzey chili recipe | epicurious.com

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Servings: 7


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Preparation Brown beef in 2 batches in a thick-bottomed soup kettle. Drain off fat and set meat aside. Heat 3 tbs oil over med high heat, add onions. Saute 4-5 min, stir often. Add pepper cook 2-3 more minutes. Add the chili powder, stirring until it sticks to the bottom and brown - 30 secs. Quickly add the water. Add the tomato puree, chopped tomatoes, beans and salt. Add the meat with fat drained off. Stir. When chili begins to boil, reduce heat to low and cover. Simmer 3 hours. Stir every 15 min.

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