George's Chili

Source: George Dubovsky, modified by Jon Dubovsky

Yield: a lot

Rating: 4/5 - simple, tasty

Ingredients

• 2 lb. ground beef
• 2 to 3 c. onion, cut into chunks
• 1 green bell pepper
• 1 red bell pepper
• 3 tsp. fresh garlic, minced
• ¼ c. hot jalapeño pepper or (for milder chili) Anaheim pepper, diced
• ½ c. strong brewed coffee
• 12 oz. can tomato paste
• 56 oz. (two 28 oz. cans) diced tomatoes
• 1 tsp. salt
• 1 tsp. ground black pepper
• ½ tsp. basil
• ½ tsp. oregano
• 4 tsp. chili powder
• 1 Tbsp. sugar
• 6 to 8 oz V8 juice
• 1 oz. unsweetened chocolate
• 32 oz. dry light red kidney beans or three 16 oz. cans of beans

Directions

• Soak the beans overnight; drain when done.
• Brown the ground beef; remove and drain fat.
• Sauté the onions and peppers in some of the beef fat, until the onions begin the clear.
• Add garlic and saute briefly.
• Add remaining ingredients, except the beans, and cook over medium heat for one hour. You may need to add up to a couple cups of water to get a good chili consistency.
• Add the beans and cook until done, approximately one to one and a half hours. (Canned beans take less time; dry beans more.)

Notes

• The original recipe did not have the V8, red bell pepper, or chocolate.
• This dish freezes extremely well.
• Serve with sweet buttermilk cornbread for extra deliciousness.