Sexy, Spicy Chili for the Gourmet Cowgirl - Wstrn North Carolina

Ingredients

• 2 lbs ground beef or

  2 (12 ounce) bags veggie crumbles

• 1/2-1 teaspoon cumin
• 2 large sweet yellow onions, coarsely chopped
• 1/2 red bell pepper, coarsely chopped
• 1/2 orange bell pepper, coarsely chopped
• 1/2 green bell pepper, coarsely chopped
• 2 teaspoons olive oil
• 2 tablespoons garlic, minced

• 3 (14 1/2 ounce) cans diced fire roasted tomatoes

• 1 (14 1/2 ounce) can diced tomatoes with chipotle peppers (petite, diced Furmano's)

• 1 (4 1/2 ounce) can diced green chilies (chopped, Old El Paso)
• ground black pepper, to taste

• 1 (19 1/2 ounce) can charro beans (found in authentic Mexican grocery section, pinto beans, La Sierra)

• 1 (19 3/4 ounce) can pinto beans (Whole Pinto Bean, La Costena)

• 1 (27 ounce) can pinto beans in chili sauce (Bush's Best Chili Beans~ Pinto beans in chili sauce)
• 1 serrano pepper, cut into small pieces (I used a jarred pepper)
• 2 fresh New Mexico green chilies, diced
• Mrs Dash southwest chipotle seasoning mix
• 3-4 tablespoons chili powder
• 1 teaspoon crushed red pepper flakes
• cayenne pepper

Optional Toppings

• sour cream (optional)
• 1/4 green onion, chopped (optional)
• 1-2 tablespoon shredded cheddar cheese (optional) or shredded Mexican blend cheese (optional)

Directions

1. 1

   Brown meat in skillet and sprinkle with cumin. Brown in large chunks and do not overcook - the insides of the big chunks should be a little pink. While you are browning the meat, heat up a large pot or dutch oven on another burner. If using veggie crumbles you can skip this step.

2. 2

   In large pot or dutch oven, saute onions and peppers in olive oil for about 5 - 7 minutes. They should just start to turn golden. If using veggie crumbles - add them once the onions start to cook down.

3. 3

   Add garlic, cans of tomatoes and can of green chilies, cook until heated through (about 5 min or so.) Season with pepper.

4. 4

   Add cans of beans to tomato mixture along with drained browned ground beef (if not using veggie crumbles).

5. 5

   Add hot peppers and seasonings.

6. 6

   Lower heat and let simmer for 2 hours. Taste chili throughout cooking period and adjust all seasonings as needed. I found I needed to add more chili powder as it cooked. Add chipotle seasoning as it cooks until there is just a hint of smokiness. Adjust heat at this point with cayenne.

7. 7

   Serve with your favorite cornbread.