1 tablespoon olive oil
1 clove of garlic, minced
1 onion, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, dice
1/2 orange bell pepper, diced
2 teaspoons ground cumin
1 pound ground beef (or your favorite meat)
1 (28-ounce) can crushed tomatoes
2 cups water
1 freshly seeded and chopped jalepeno
2 teaspoons chili powder
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
2 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
Heat the oil in large pot over medium heat. Add the garlic, onion, bell peppers and jalepeno, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and half the chili powder and cook, stirring, for 1 minute.
Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, the rest of the chili powder, oregano and salt and pepper.
For the adding of the water, I use the empty can of crushed tomatoes. Pour in a little water and swish around to rinse the residual tomatoes off the sides and then pour in the rest of the water. Once done, empty the can into the pot of chili sauce.
Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season to taste, with salt and pepper.
Serve with tortillas, biscuits, cornbread, crackers, cheese, and/or sour cream. Goes well over rice.