Displaced Texan Chili

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 1/2 lbs ground sirloin (can substitute ground turkey)
• 2 medium green bell peppers
• 1 large red bell pepper
• 2 medium sweet onions
• 2 -3 fresh jalapeno peppers
• 2 -3 fresh garlic cloves, minced
• 3 (14 ounce) cans diced tomatoes
• 2 (14 ounce) cans kidney beans
• 2 tablespoons extra virgin olive oil
• 3 -4 tablespoons chili powder
• 2 -3 teaspoons ground cumin

Recipe

• 1 brown meat, drain, coat with 1 tbs of the chili powder and 1 tsp of the ground cumin and set aside. (if you're using ground turkey, you may want to add a little olive oil when browning to replace some fat.).
• 2 remove seeds from peppers, chop peppers and onion to desired size (no bigger than one inch cubes, but smaller if you wish). (*also, remember to wear rubber gloves when working with fresh jalapenos -- i learned this the hard way!).
• 3 heat olive oil in a large stock pot over medium heat. add peppers, onions and minced garlic. cook for 15-20 minutes (or until onions are translucent and peppers are beginning to soften). coat with 1 tbs of the chili powder and 1 tsp of the ground cumin and stir well, allowing the mixture to continue to cook and absorb the spices for about 1 more minute.
• 4 add tomatoes and beans with all juices to the vegetable mixture. stir together.
• 5 add browned meat and mix well.
• 6 add remaining chili powder and cumin to taste, continuing to stir.
• 7 bring chili to a simmer, then reduce heat to low, cover and continue to slowly simmer for at least one hour.
• 8 top each bowl of chili with shredded cheddar cheese, a dollop of sour cream and serve with tortilla chips! (*sour cream will tone down the "heat" for those who may prefer a milder flavor!).