Rainy Day Chili with sour cream and sharp cheddar cheese in a sourdough bread bowl

Try this wonderful chili on a cold winter night, it will warm you right up!

2 tablespoons olive oil
1/2 pound of lean ground beef
1 1/2 cups of diced bell peppers ~ yellow, red & green
2 cloves of garlic minced
2 large white onions chopped
2 celery stalks chopped
1 teaspoon of pureed chipotle in adobo sauce
2 tablespoons of tomato paste
2 cans of stewed tomatoes
2 cans of black beans ~ rinsed
1 can of kidney beans ~ rinsed
4 cups of water
1 1/2 tablespoons chili powder
1/2 teaspoon of red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
Sour cream
Grated sharp cheddar cheese

In a large saucepan add olive oil to coat bottom of pan, add ground beef, use a wooden spoon to break up beef and cook until brown. Add bell peppers, garlic, onions and celery. Cook until vegetables are soft. Next, add chipolte, tomato paste, stewed tomatoes, black beans, kidney beans, water, cumin, red pepper flakes, salt and pepper. Bring to a boil, reduce heat and simmer for about 90 minutes until chili is thickened and flavors combine. Add a dollop of sour cream and shredded cheese to top.

***for the left over Chilpote and tomato paste. I put about 2 tablespoons of each in their own small plastic baggie and freeze until the next time I need it for a soup or stew.             It is easy and convenient to have it pre-measured and I throw it in what ever I’m cooking, frozen. The chipolte does not come pureed, I just use my immersion blender to do this.

 

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