3 pounds ground sirloin or ground chuck
1 large onion
2 large bell peppers
Half bunch celery
1/2 teaspoon black pepper
7 beef boullioun cubes
5 cups water
2 bay leaves
1.5 teaspoons salt
1 teaspoon ground cumin
1 teaspoon oregano leaves
1/4 teaspoon cayenne pepper
3 tablespoons paprika
5-10 dried Arbol chilis (2"-3") OR 6-8 Tbsp chili power
1 tablespoon sugar
1 teaspoon chopped garlic
1 28-oz and 1 16-oz can diced tomatoes
2 16-oz cans red (kidney) beans
Cook the first five ingredients in a large pot, stirring frequently, until the meat is crumbly and the vegetables are wilted. Drain the liquid into a pyrex cup and place in the refrigerator. Add remaining ingredients, bring to a boil, and simmer for an hour. After grease has solidified at the top of the pyrex container, skim it off and add the remaining liquid back to the chili.
Makes a number of servings and it will taste even better after a day or two in the refrigerator.
Mike Guidry