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Congressional Chili
You can't go wrong with a big pot of winter chili, like this steak version, or the Congressional Chili from Peace Meals. (Photo: istock.com/Lauri Patterson)
From Peace Meals
1 Tablespoon olive oil
2 medium yellow onions, diced
2 green bell peppers, diced
2 cloves garlic, pressed
Coarse salt and freshly ground pepper
2½ pounds ground beef, preferably sirloin
16 ounces canned tomato sauce
3 Tablespoons prepared red mole
3 Tablespoons chili powder
3 cups water
32 ounces canned kidney beans
Shredded cheddar cheese
Diced onions
Heat the olive oil in a large skillet over medium heat. Add the onions, peppers and garlic. Sauté until the onions are translucent and the peppers begin to soften. Season with salt and pepper and set aside. Brown the beef in a soup pot; drain off any excess fat. Add half of the sautéed onion-pepper mixture to the meat. Stir in the tomato sauce, mole, chili powder and water. Bring to a boil, reduce heat and simmer for 30 minutes. Adjust the seasoning by adding additional salt, pepper, mole or chili powder. Simmer for 30 minutes. Add the beans and the remaining half of the onion-pepper mixture; cook for 15 minutes. Serve topped with cheese and onions.
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