Big Bowl Chili

Recipe Ingredients

4 tablespoons	60ml	Canola oil
2 tablespoons	30ml	Sized onions - chopped (medium)
2		Red bell peppers - diced into 1/2" pieces
2 tablespoons	30ml	Minced garlic
3 lbs	1362g / 48oz	Chuck or sirloin beef - cut into 1 1/2" cube
2		Plum tomatoes crushed with j - (28 oz.)
1 tablespoon	15ml	Tomato paste
1/2 cup	118ml	Dry red wine
3 tablespoons	45ml	Chili powder
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Dried sweet basil
1 teaspoon	5ml	Dried oregano
		Salt & black pepper to taste
1		Garbanzo beans - drained (16 oz.)
1/2 cup	20g / 0.7oz	Chopped flat-leaf parsley
1 cup	160g / 5.6oz	Cooked rice - (optional)
8		Scallions - sliced thin for garn
1 cup	237ml	Plain yogurt for garnish - (optional)

Recipe Instructions

Place oil in large heavy casserole over low heat, wilt the onions, red peppers and garlic for 5 minutes, stirring occasionally. Remove vegetables with a slotted spoon; set aside. Raise heat to medium and brown meat in small batches. Then add meat back to casserole, along with onions, peppers and garlic.

Add tomatoes, tomato paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper. Cook partially covered for 1 1/2 hours.

Stir in beans; cook uncovered for 15 minutes. Remove casserole from heat; stir in parsley. Adjust seasonings to taste.

If desired, divide cooked rice equally among the bowls and ladle chili on top. Sprinkle each bowl with scallions and top with a dollop of yogurt.

Source:
LeRoy Trnavsky

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