It's chili cook-off season! This is a winner.
1.25 lbs. lean ground beef
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, chopped
3 cloves of garlic, minced
1 tsp (or less if you can't stand the heat) red pepper flakes
1 TB chili powder
1 tsp cumin
1 tsp black pepper
1 1/2 tsp salt
1/2 tsp cayenne pepper
2 (15 oz.) cans petite diced tomatoes
1 (4 oz.) can green chilies
4 (15 oz.) cans kidney beans (or a combo of beans you like - pinto, navy, black, whatever)
2 (10.5 oz.) cans tomato soup
1.5 cups V-8 juice
1 cup brown sugar
Garnish: sour cream, cheese, finely chopped onion
Instructions:
Brown beef in a large frying pan or skillet. Drain fat. Add chopped onions and bell peppers right when the meat is browned. Cook on medium heat until the vegetables are just soft. Add the garlic and stir for about a minute. Add the spices and stir, then transfer the whole thing to a large pot. (If you're using a large Dutch oven, you don't need to change venues.)
Add the rest of the ingredients to the meat mixture (except garnishes) and stir. Keep it on low heat for at least an hour. The longer the flavors have to sit together, the better it will taste.
