This recipe is from Smitten Kitchen and is a much more hearty, stick to your ribs kind of meal. You can eat the chili out of a bowl or course, but why would you when you can make a chili- biscuit sandwich!!
Ingredients
2Large onionschopped
1/4cupvegetable oil
1Tbspminced garlic
2carrotsdiced
3lbsground beef
1/4cupchili powder
1Tbspcumin
2Tbsppaprika
1Tbspdried oregano
1Tbspred pepper flakes
2- 8ozcans tomato sauce
1 1/4cupbeef broth
3Tbspcider vinegar
1 3/4cupskidney beansdrained and rinsed
2green bell pepperschopped
Instructions
In a large dutch oven, heat the oil over low heat. Cook the onions for about 5 minutes until soft. Add the garlic and carrots and cook for one more minute.
Raise the heat to medium and add the beef. Cook for 10 minutes or until done, breaking up any lumps.
Add the chili powder, cumin, paprika, oregano and pepper flakes and cook for another minute. Add the tomato sauce, broth and vinegar. Simmer the chili, covered for 45 minutes.
Add the kidney beans, bell peppers and salt and pepper. Simmer for another 15 minutes.
Keep warm on your stove and when you are ready to eat, serve over the sour cream and cheddar biscuits (recipe below).