Awesome Chili, No Onions!

• servings: 8 cups
• active time: 45 minutes
• total time: 1 hour 15 minutes

Ingredients

3 jalapeno peppers

2 red bell peppers

2 lbs ground beef

2 (15 1/2 ounce) cans kidney beans, drained

4 tablespoons tomato paste

1 (10 ounce) can Ro-Tel tomatoes

3 cups water

2 tablespoons sugar

1 tablespoon cocoa powder

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon ground oregano

1 teaspoon garlic powder

1 bay leaf

coarse salt, to taste

fresh ground pepper, to taste

Directions

Roast red bell peppers and jalapenos: Turn on your broiler. Lower the rack so the peppers will be about 6 inches below your heat source. Spray the peppers with cooking spray or rub them with olive oil and place on broiler pan. Put them under the broiler and char the outside a bit, turning them every few minutes. When they look done to you, remove them from the oven and put them in a bowl with a lid for at least 5 minutes.

Before handling the jalapenos, you may want to put gloves on to protect your skin from their spicy oil. Cut the tops off your jalapenos. Slice them lengthwise and remove the seeds and membranes. Chop jalapenos. Remove the skin and seeds from the bell peppers. Chop the peppers and set them aside to add to your chili pot later.

Brown the ground beef. Remove the excess oil. Add the chopped jalapenos and all other ingredients. Stir and taste. Add salt, pepper, or other seasonings if you wish. Simmer on low with a lid on your pot until the flavors are blended well; 20-30 minutes.

Nutrition

• Calories: 377.8
• Total Fat: 18.1
• Saturated Fat: 6.9
• Cholesterol: 77.1
• Sodium: 621.7
• Total Carbohydrate: 25.4
• Dietary Fiber: 7.6
• Total Sugars: 7.7
• Protein: 28.1