Homemade Chili

2 Tbsp. olive oil

2 medium sweet onions, chopped

1 bell pepper, minced

1-2 jalapeño peppers, seeded and minced

Salt

Black pepper

1 ½ lbs. hamburger

2-2 ½ Tbsp. chili powder

¾ Tbsp. ground cumin

2-3 light shakes of red pepper flakes

½ Tbsp. dried oregano

½ tsp. minced garlic

28 oz. can crushed tomatoes

8 oz. can tomato sauce

6 oz. can tomato paste (w/basil, garlic, & oregano)

1 can beef broth (plus a little water to bring the amount to 2 cups liquid)

2 cans dark red kidney beans, drained and rinsed

2 Tbsp. all purpose flour and ¼ c. water (ONLY necessary if you need to thicken the chili after an hour of cooking)

Heat oil in medium skillet. Saute onion and peppers until soft, then add garlic and cook for about one minute more. Salt and pepper hamburger meat and steam to cook out fat (or brown in skillet and drain if you prefer).

In large dutch oven or stock pot, combine all ingredients and bring to a boil. Reduce heat and simmer, uncovered for an hour.  

If chili is too thin, mix flour and water and slowly stir into chili. Simmer for an additional 30 minutes.

Serve with desired garnishes.

Makes 7 one cup servings.

Weight Watchers PointsPlus value: 9 points per serving.