Serves 8 people
2 lbs. top round, diced
1 onion, diced
1 bell pepper, diced
3 cans (15 oz) kidney beans, drained
2 cans (28 oz) diced tomatoes
3 jalapeno peppers, minced (optional)
½ cup chili powder
1 tsp. crushed red chili pepper flakes
1 tsp. ground black pepper
½ tsp. kosher salt
½ tsp garlic powder
Cook beef, onion and bell pepper in large pot over medium heat until
the beef is brown and the vegetables are tender, about 10 minutes. Drain
grease.
Stir in beans, tomatoes, tomato sauce, jalapenos, chili powder, red
pepper flakes, black pepper, salt and garlic powder. Bring to a slow
boil, reduce heat and simmer at least 10 minutes, stirring often so not
to stick. The longer you simmer the chili, the more flavor you will get.
Recipe by Matt McCall, Dining Services Director and Executive Chef at Sanctuary at St. Paul
