Ingredients:
How to do it:
1. Heat oil in large dutch oven over medium heat. Add onions, bell pepper, garlic and spices. Cook, stirring occasionally until vegetables begin to brown, approximately 10 minutes. Increase heat slightly and add half the ground sirloin. Cook until no longer pink, about 4 minutes, breaking it up as it cooks. Add remaining beef and stew meat, cooking until brown.
2. Add beans, tomatoes, tomato puree and 1/2 teaspoon salt. Bring to a boil then reduce heat to simmer, covered, stirring occasionally for one hour. Remove lid and continue to simmer for one hour, stirring occasionally until beef is tender and chili has begun to thicken. If chili begins to stick to bottom of pan, stir in 1/2 cup of water. Adjust flavoring with additional salt.
Serve with lime wedges and grated cheddar cheese, if desired.
Makes 3 quarts, serves 8 to 10.