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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | 91% Lean Ground beef | 1 | dash | salt | 1 | dash | black pepper, ground | 1 1/2 | tablespoons | canola oil | 3 | medium (2-1/2" dia) | Onion, chopped | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | green bell pepper, chopped | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, chopped | 6 | cloves | garlic minced | 2 | peppers | jalapeno pepper chopped finely | 2 | tablespoons | cumin, ground | 2 | tablespoons | chili powder | 1 | tablespoon | Paprika | 2 | teaspoons | dried oregano | 1 | can or bottle (12 fl oz) | beer | 1 | cup, chopped or sliced | tomatoes, skinned and diced | 8 | pieces | sun-dried tomatoes | 2 | tablespoons, crumbled | bay leaf - 2 WHOLE - NOT CRUMBLED | 3 | cups | sprouted kidney beans | 1/4 | cup | cilantro, fresh, chopped |
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Steps
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Sequence
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Step
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| | 1 | Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef. | | 2 | Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes. | | 3 | Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours. | | 4 | Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper. |
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