Shelly's Recipe

CHUNKY CHILI

Category: Chili

1 1/2 lbs boneless sirloin, cut into 3/4 inch chunks
1 tbsp vegetable oil
1 large yellow onion, chopped
1 yellow, red and green bell pepper, coarsely chopped
1-2 jalapeno peppers, seeded and chopped
2 large garlic cloves, chopped
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 cup chicken stock
1/4 cup minced Mexican chili pepper
1 tbsp ground cumin and salt
1 tsp red pepper flakes, rubbed sage and oregano
1/2 tsp cayenne pepper
2 (15 oz) cans dark red kidney beans, drained and rinsed
1-2 generous dashes hot sauce

In a stockpot, brown meat in oil along with onion and saute; drain. Add peppers and garlic, crushed tomatoes and paste; stir well. Add chicken stock and seasonings; cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer until thickens, about 20-25 minutes. Add beans and hot sauce to chili and return to a boil. Remove from heat and let stand, covered, for about 10 minutes before serving.