Description
You will never taste better chili we promise! This recipe started 35 years ago in ohio; and was perfected in colorado. Try serving it over mashed potatoes (no kidding – it's fantastic, and a great way to feed a hungry crowd). Perfect for football saturdays / sundays! You will be sharing this recipe often!
Ingredients
- Beef Stew Meat
- Onion
- Green Bell Pepper
- Tomato Sauce
- Dark Red Kidney Beans
- Olive Oil
- Salt
- Black Pepper
- Chili Powder
Instructions
- Place stew meat in a sauce pan and cover with cold water
- Bring to a slow boil and cook for 2 hours
- When meat is done remove from pan and cool on a plate
- Then remove and discard any fat or gristle and shred with your fingers into desired size
- Set meat aside
- Pre-heat skillet and add enough olive oil to coat the bottom
- Add onion, garlic and green bell pepper
- Cook over medium heat just until the vegetables start to soften and onion becomes translucent
- Remove skillet from heat and set aside
- Add to a large pot tomato sauce, meat, cooked vegetables, chili beans and salt / pepper / chili powder to taste
- Mix thoroughly and bring mixture to a medium simmer for one hour
- Be sure to stir occasionally during the cooking process and keep the pot covered
- Serve hot by itself or over mashed potatoes
- Enjoy!