Red Pepper Chili

Fall is the season for comfort food. When the weather turned brisk this past Sunday, this was the perfect recipe to make use of our bumper crop of Sweet Red Peppers. It warmed us inside and out.

Ingredients:

3-4 Red Bell Peppers, seeded and diced
1 white onion, diced
2 chopped dried or fresh serrano chiles, with seeds
olive oil

1 lb chuck steak, cut into cubes and browned
or
1 lb leftover steak or beef pot roast, cubed

1 large can tomato puree
or
2 cups fresh pureed tomatoes from the garden

1-30 oz. can of pinto beans, rinsed
2 cups water
1 1/2 tbs chili powder
1 tbs cumin
Scant 1/2 tbs dried oregano
Scant 1/2 tbs dried basil
1 tsp salt
freshly ground pepper to taste
Sour cream
Chopped fresh cilantro

Instructions:

In a large saucepan, heat olive oil over medium heat. Gently sweat peppers and onions with a sprinkle of salt until translucent. Add chiles and beef and stir. Add tomato puree, beans, water, and spices. Stir to combine. Bring chili to a boil, stirring constantly. Lower heat, cover, and simmer gently for one hour. To thicken, remove lid to let liquid reduce and stir occasionally to keep beans from sticking. Taste and season with salt and pepper to your liking.

Serve hot with sour cream and freshly chopped cilantro.

Enjoy!

Joe's Gold Medal Chili

Joe made this chili yesterday, as we were hit with a patch of unseasonably cool weather. When the temperature gets down into the 50's in August, you know it's time for a recipe like this one. It has nice kick, so spare the chiles if you mind the heat.

Ingredients:

2.5 lbs boneless beef chuck roast, cut into 1/2 inch cubes
6 cloves garlic, finely chopped
1 medium onion, diced
10 dried red chiles, minced, with seeds
2 fresh jalapeno peppers, sliced, with seeds
1/2 green bell pepper, diced
1 can (29 oz.) tomato puree
29 oz. water (use empty tomato can)
60 oz. canned pinto beans, drained and rinsed
1 1/2 tbs chili powder
1 tbs cumin
1/2 tbs dried oregano
1/2 tbs dried basil
1 tsp salt
1/2 tsp ground black pepper
peanut oil

In heavy stockpot, heat 1/8 inch peanut oil over highest heat. When hot, add beef and brown, stirring constantly. When beef is almost done, add garlic, onion, chiles and bell pepper. Stir and cook 1-2 minutes more. Add tomatoes, water, beans and stir. Add chili powder, cumin, oregano, basil, salt & pepper. Stir thoroughly and bring to a boil. Reduce heat and simmer uncovered 1-2 hours.

Enjoy!