Randy's Chilli

A community recipe by TexasRandy

Not tested or verified by Nigella.com

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Introduction

I have developed this recipe, via trial and error, over a period years. This is its ultimate evolution and by all accounts, delicious. This is perfect on a cold winter day with a warm piece of cornbread (I like it on top of Frito's topped with cheese and red onion!) or during the summer accompanied by a tossed salad. Regardless, I hope y'all enjoy it!

Ingredients

Serves: 4

2 pounds ground beef
2 large onions
2 cloves pressed garlic
2 cans kidney beans (rinsed and drained)
29 ounces tomato sauce (canned)
1¼ cups picante sauce (desired brand and heat, don't use thick and chunky salsa)
½ cup water
3 tablespoons unsweetened cocoa powder
2 teaspoons ground cumin
1 teaspoon fresh oregano
salt
⅕ teaspoon ground cloves
⅕ teaspoon ground nutmeg
⅕ teaspoon ground allspice
1 large green bell pepper (cut into 3/4 inch pieces)

Method

Randy's Chilli is a community recipe submitted by TexasRandy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Brown meat, onions and garlic in large saucepan; drain.

Add remaining ingredients, except green bell pepper, bring to a boil; reduce heat.

Cover and simmer for 40 min.

Add green bell pepper; continue to simmer for 20 min.

ENJOY!