Adapted from Cooking for Real with Sunny Anderson
Posted at http://mynew30.blogspot.com
2 tablespoons olive oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
2 tablespoons of sliced jalapeno peppers, chopped
2 pounds ground chuck
3 garlic cloves, minced
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1/2 tablespoon ground cinnamon
1/2 teaspoon cayenne powder
1 tablespoon of sugar
2 tablespoons Worcestershire sauce
2 tablespoons Kitchen Bouquet
1 teaspoon hot sauce
1 (6-ounce) can tomato paste
2 cups Rachael Ray Beef Stock in a Box
2 medium bay leaves
Kosher salt and freshly cracked black pepper
Sour cream, for garnish
Cheddar cheese, grated, for garnish
1 small green onion, sliced, for garnish
Heat the oil in a large heavy bottomed pot over medium high heat. Add the onion, green and red bell peppers,and jalapenos and saute until tender, about 5 minutes. Add the ground beef and cook for about 10 minutes or until meat is no longer pink. Add the garlic and cook another minute.
Mix together the cumin, oregano, chili powder, cinnamon, cayenne and sugar, and continue to cook about 5 minutes longer.
Mix together the Worcestershire, Kitchen Bouquet, hot sauce and tomato paste and add to beef mixture, cooking for about 4 minutes longer. Add the beef stock and bay leaves and bring to a boil. Reduce heat and simmer, uncovered for one hour.
Season with salt and pepper; taste and adjust as needed.
Serve with grated cheese, a dollop of sour cream, and a sprinkling of sliced green onion, or other toppings as desired. Also good served over hot, cooked rice, spaghetti pasta or cornbread.
