|
1
|
DRAIN the liquid from the canned beans. Rinse the beans well in a colander or sieve and set them aside.
|
|
2
|
CHOP the green pepper into bite-size pieces. Then dice the onions and mince the garlic. Set the vegetables aside.
|
|
3
|
HEAT 1 Tbsp of the olive oil in a large skillet. Add half of the ground chuck and brown it, breaking it up with a wooden spoon. Using a slotted spoon, transfer the meat to a large, heavy-bottomed soup pot or Dutch oven. Drain off all but 1 Tbsp of the fat in the skillet, then brown the remaining meat and add it to the pot with the first batch of beef. Discard all of the fat in the skillet.
|
|
4
|
POUR the remaining 3 Tbsp of olive oil into the empty skillet. Add the onions and peppers and sauté them over medium heat for 6 minutes, stirring often. Stir in the garlic and cook 2 minutes more.
|
|
5
|
SPRINKLE the chili powder, cumin, and flour over the vegetables in the skillet and sauté for 1 minute more, stirring nonstop. Stir in 1 cup of the chicken or beef stock and cook for 1 minute. Transfer the contents of the skillet to the meat pot, along with the salt, crushed tomatoes, Worcestershire sauce, and steak sauce. Stir in the remaining 2 cups of stock and the beans.
|
|
6
|
GRADUALLY bring the chili to a low boil, stirring it occasionally. Reduce the heat slightly and cook the chili, covered, at a gentle simmer for 1 to 1 1/2 hours, stirring occasionally. When done, the chili should be thick, but still somewhat soupy. If it starts to get too thick, add some extra stock or tomato juice, or water.
|
|
7
|
SERVE the chili in large soup bowls, garnished with a dollop of sour cream, a sprinkle of cheese, and jalapeño peppers, if desired.
|
|
