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this is a really beefy chili, and makes a great, hearty meal on a cool evening.it's not a terribly spicy version, but if you want to turn up the heat, add some cayenne along with the other spices. i often add more seasoning at the end of the simmering time to suit whomever i'm serving. i probably get more requests to make this than anything except my gumbo. this also freezes beautifully (if you have any left!). i hope you enjoy it as much as i do!


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  1. In a large dutch oven
  2. Heat the oil
  3. Add the beef and brown
  4. Remove the beef
  5. Leaving about 1 tablespoon of fat in the pan
  6. Add the onions
  7. And cook
  8. Covered
  9. Over low heat for about 5 minutes
  10. Uncover
  11. Raise the heat to medium
  12. And cook until the onions are evenly browned
  13. Sprinkle the flour over the onions
  14. And cook for another minute
  15. Add the browned beef
  16. Tomatoes
  17. Tomato paste
  18. Pepper
  19. Garlic
  20. Broth
  21. Chili powder
  22. Cumin
  23. Oregano
  24. Salt
  25. And vinegar to the onions
  26. Bring to a boil
  27. Then lower the heat and simmer
  28. Covered 1 1 / 2 hours
  29. Stirring occasionally
  30. If the chili gets too thick
  31. You may add some water or broth to thin
  32. Taste the chili
  33. And add more seasonings to adjust to your taste
  34. Add the bell pepper
  35. And continue to simmer for 15 more minutes
  36. Add the beans and simmer for an additional 5 minutes
  37. Serve in heated bowls and top with sour cream and green onions
  38. If using

Step 13

Total Time in Minute 130

Ingredients Count 18

cooking chili

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Lean ground beef



Diced tomatoes

Tomato paste

Ground black pepper

Garlic cloves

Beef broth

Chili powder


Dried oregano


Cider vinegar

Red bell pepper

Kidney beans

Sour cream

Green onion

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