Chili

Shellie Kiper

1 Tbsp olive oil
1 pound of ground beef
1 pound of ground turkey (or any combination of ground meats totaling up to 2 pounds)
1 large onion, chopped
3 bell peppers (I like to use different colors - green, red, yellow, orange or purple)
1 jalapeño pepper, chopped - optional (I usually seed it.)
4 cloves of garlic, minced
1/2 - 1 tsp of red pepper flakes
32 ounces of diced tomatoes, undrained
32 ounces of tomato sauce
64 ounces of beans (I like to cook my own from dried beans, but you can also used canned. Also I usually use 32 ounces of kidney beans, 16 ounces of pinto beans & 16 ounces of black beans. Mix it up any way you like.)
1/3 cup of chili powder
1 tsp of ground cumin
1 tsp of marjoram
1 tsp of pepper
1 bay leaf
1/2 - 1 tsp of cayenne pepper - optional
Up to 1 Tbsp of salt
Fresh chopped cilantro - optional

Heat a large dutch oven or stew pot (or skillet if you are going to cook this in a crock pot,) to medium high heat. Heat olive oil until shimmering. Add ground meat and onion with a dash of salt. When the meat is about 1/2 cooked, add the peppers with a dash of salt. When the meat is almost done, add the garlic and red pepper flakes with a dash of salt. Drain the fat. (If you are cooking this in a crock pot, pour the meat mixture into the crock pot.) Add the rest of the ingredients except the salt. Bring to a rolling boil (or get really warm in the crock pot.) Taste. Add enough salt to season and bring to you liking. Cover; reduce heat to a simmer. Cook for 45 minute - 1 hour, stirring occasionally. Or if cooking in the crock pot, cook on low heat for 6 - 8 hours. Just before serving, stir in cilantro. Serve sprinkled with cheddar cheese & a dollop of sour cream.