• 1/4 cup vegetable oil
• 4 medium onion chopped, into 1/2 inch dice
• 1 each small red, yellow and green bell pepper chopped into 1/2 inch dice
• 1/4 cup minced garlic
• 1/2 cup chili powder
• 1 T ground cumin
• 1 T coriander
• 1 T cayenne pepper to taste
• 3 pounds lean ground beef
• 2 cans dark red kidney beans, rinsed and drained, 15 ounces (optional)
• 1 can diced tomatoes, with juice, 28 ounces
• 1 can whole tomatoes, with juice, 28 ounces ( squish tomatoes between fingers into pot)
• 1 can tomato puree, 28 ounces
• 1 T salt to taste

1. Heat oil in big pot over medium high heat with onions, peppers, garlic, chili powder, cumin, coriander, cayenne pepper and 1/4 of the ground meat. Stir and breakup the meat until no longer pink then add 1/4 more meat. Continue working and breaking up the meat until all the meat is browned.
2. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer, uncovered 2 hours. Stirring occasionally. Add tomato juice if it gets to thick.

Rich Decker