Recipe Name Beef Chili Submitted by ejl522 Recipe Description delicious Quantity 10 Quantity Unit 1 Prep Time (minutes) 10 Cook Time (minutes) 230 Ready In (minutes) 240

Ingredients Amount Measure 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 Steps Sequence Step 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.