Penzey Chili (from epicurious)

Submitted by Dave

Feeds 6 to 8

Ingredients:

• 2 pounds ground beef or turkey

• 3 tablespoons vegetable oil

• 1 medium onion, chopped

• 1 red bell pepper, chopped

• 4 tablespoons chili Penzey 3000 or 9000

• 3 cups water

• 1, 26 ounce can tomato puree

• 2, 14.5 ounce cans no salt added chopped tomatoes

• 2, 15 ounce cans kidney beans, drained

• 1 to 2 teaspoons salt, to taste

• Shredded cheddar cheese, if desired for garnish

Instructions:

1. Brown meat in batches in a thick bottomed soup pot. Drain off fat and set meat aside.

2. Heat 3 tablespoons oil over medium high heat, add onions.  Saute 4 to 5 minutes. Stir often.

3. Add bell pepper, cook 2 to 3 minutes. Add chili powder, stirring until it sticks to the bottom and brown, around 30 seconds.

4. Quickly add water. Add chopped tomatoes, tomato puree, beans, salt, meat. Stir

5. When boiling reduce heat to low and cover.  Simmer for 3 hours. Stir every 15 minutes.

Serve in bowls.  Sprinkle shredded cheddar cheese and chopped fresh onion on top, if desired.