This month's Family Circle magazine (pink cover with cookies on front) has a fabulous chili recipe.
I made it last weekend and we ate it for two days...........yummy!
Instead of cooking on the stove top in my dutch oven, I let it simmer in the oven for an 1 1/2 hours. I added canned pinto beans as well as an extra can of tomato sauce.
Lone Star Chili
6 ounces thick-cut bacon, diced
1 1/2 pounds beef chuck for stew
1/3 cup chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large yellow onion, diced
1 green pepper, cored and diced
2 sweet red peppers, cored and diced
3 cloves garlic, chopped
1 can (28 oz) crushed tomatoes (plus 1 14 oz. can tomato sauce)
(I added 2 14 oz. cans of pinto beans)
Sour cream
Sliced scallions
Heat a large heavy stockpot or Dutch oven over medium-high heat. Add bacon and cook, stirring frequently, 8 minutes. Remove with a slotted spoon. Increase heat to high and add beef to pot. Brown 3 minutes. Turn over and brown 2 minutes more. Reduce heat to medium and stir in chili powder, cumin, salt and pepper. Cook 1 minute. Return bacon to pot along with onion, peppers and garlic. Cook 5 minutes, stirring frequently. Add crushed tomatoes and 2 cups water. Bring to a simmer and reduce heat to medium-low. Partially cover pot and continue to cook for another 1 1/2 hours, stirring occasionally and adjusting temperature as needed so chili doesn't burn. Uncover and stir. Serve topped with sour cream and scallions.