Here’s a chance to make a great 5-alarm chili! Just add more chipotle chilies! Makes 6 servings.
1 large onion, cut into medium dice
3 to 4 cloves of garlic
4 tablespoons olive oil
1 red bell pepper, cut into large dice
1 orange bell pepper, cut into large dice
2 lbs lean ground beef
5 to 6 tablespoons chili powder
1 chipotle pepper in Adobo sauce, minced or pureed
1 teaspoon of COLGIN NATURAL HICKORY LIQUID SMOKE
Salt and freshly ground pepper
2 796 mL cans of good quality Italian plum tomatoes
1 540 mL cans of kidney beans
3 tablespoons red wine vinegar
Brown the ground beef in a large pot on medium-high heat. With a slotted spoon, drain the browned meat while removing it from the pot and transfer it to a large bowl. Set aside. Pour leftover fat from pot into a glass jar and discard.
Place pot back on the burner over high heat and add olive oil. When oil is heated, add onion and garlic and saute until they turn translucent. Add red and orange peppers to the pot and saute for 5 minutes or until tender. Lower heat.
Add reserved ground beef back into the pot stir to combine with onions and peppers. Sprinkle chili powder into pot and stir to combine, then add chipotle pepper and liquid smoke.
Season with salt and pepper. Pour plum tomatoes into a medium-sized bowl and crush with a fork or partially puree with a hand blender.
Stir the crushed tomatoes in with the cooking meat mixture. Drain and rinse the kidney beans in a colander, then add to the pot.
Stir thoroughly to incorporate. Add red wine vinegar to the chili, lower heat and let simmer for 2 hours, stirring occasionally. Taste and adjust seasonings to taste, if necessary.