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1
In a large skillet, heat some olive oil to coat the bottom of the pan, add some of the garlic, some of the onion, some of chili powder, oregano, paprika, a few pinches of salt and pepper, and crushed red pepper.
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2
When the onions are brown, add the beef and break it up.
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3
Brown entirely.
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4
*While browning*, prepare a large stockpot the same way you prepared the skillet, coating the bottom with oil and using the rest of the spices, onion and garlic (whatever was listed as *some* before, add the rest here).
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5
Saute the remaining onion, garlic, and seasonings.
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6
When the items in the stockpot are golden brown, add the beef that you browned fully from the other pan into the stockpot.
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7
Add tomato sauce and then fill each can 3/4 with water and add that too (make sure your pot can hold all this plus what is still to come -- if not, you might require another pot, or to scale this recipe down a little).
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8
Stir it all together, then add the peppers.
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9
(If you taste for seasoning at this point, remember the tomatoes are still raw and can taste different from when cooked.)
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10
Bring to a boil, then reduce to a simmer and loosely cover.
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11
Simmer one hour, watching so it does not splatter and stir occasionally.
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12
After an hour, add the beans with the liquid from the cans.
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13
Cook one to two more hours, stirring occasionally.
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14
Serve with white rice, if desired.
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15
(If you make great rice, go for it.
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16
If not, visit your local Chinese restaurant and pick some up.
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17
I like to put the rice in the bottom of a bowl and put the chili right on top).
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18
Serves three small battalions.
