Serves eight
1 cup olive oil
1 medium onion, chopped
1 cup chopped green pepper
1 clove garlic, crushed
2 pounds ground chuck steak
1 tablespoon salt
1/4 teaspoon pepper
1 teaspoon cumin
1 teaspoon dried basil leaves
2 16-ounce cans tomatoes, undrained
1 6-ounce can tomato paste
2 tablespoons chili powder
1 tablespoon sugar
1/8 teaspoon paprika
2 bay leaves
dash cayenne
2 cans kidney beans drained
1/2 cup grated cheddar cheese
Sauté onion, green pepper, and garlic in olive oil until tender, about 5 minutes. Brown beef in a 5-quart Dutch oven. Drain fat from beef and add sautéed vegetables. Add remaining ingredients, except beans and cheese. Simmer for 30 minutes or until very thick. Add beans, stir gently, and warm through. Sprinkle cheese on top and run under broiler until it melts. Serve with sour cream and chopped green onions. Taco chips and olives also are good additions.
