1/4 c. Worcestershire sauce
2 large onions, diced
1 28 oz. can chopped tomatoes
1 red bell pepper, cored, seeded and diced
2 T. tomato paste
1 T. garlic, minced
4 c. chicken broth
1 1/2 lb. good stew meat (or hamburger)
1 (15-oz.) can of black beans,drained and rinsed
1/4 c. chili powder
1 T. cumin
1 (15-oz.) can of kidney beans,drained and rinsed
1 tsp. salt
1 tsp. black pepper
3 bay leaves
1 tsp. chipotle adobo chili, minced
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook,
stirring occasionally, until softened and light brown. Add the bell pepper and cook 5
minutes longer. Add garlic and cook until fragrant. Increase the heat to medium high;
add the beef and cook until browned. Drain off excess fat. Stir in the chili powder and cumin.Cook 1 minute. Stir in the remaining ingredients and bring to a low boil.
Reduce the heat to low and simmer 45 minutes to 1 hour so flavors meld and the
liquid reduces and thickens. Serve warm.
Note: I only use 1 tsp of chopped chili. I buy a can of chilies in Adobo sauce (Mexican aisle).I freeze them in individual bags, in a larger freezer bag. They thaw a tad soggy, but who cares,it's chili.
I will freeze half of this for another dinner (I usually will use up within 3 months)
