1 tbsp olive oil
1 lg onion, chopped
1 lg red pepper, diced
3 lb lean ground beef
3 lg cloves garlic, minced
26 oz can diced tomatoes
2 cups marinara
1 sml can tomato paste
2 cans 16 oz kidney beans, rinsed
3 tbsp chili powder
1 1/2 tsp crushed red peppers- optional
1 tsp chipotle pepper in adobo, mashed
1 tbsp cumin, + to taste
In a large soup pot, saute onion and red pepper in olive oil. Add ground beef and cook until no pink remains. Pour off as much grease as possible. Add garlic, diced tomatoes, marinara, tomato paste, rinsed kidney beans and simmer for 1 to 2 hours with lid on. At this point, may continue, or stop and cool, and even store in refrigerator for a day before completing recipe. If refrigerated, remove any further congealed fat before continuing. Bring back to a simmer and add chili powder
chipotle pepper, cumin, and if desired - the crushed red peppers. Adjust for any needed salt and pepper by taste, and more garlic if desired. Simmer for up to an hour covered.
Serve with shredded Chedder cheese, diced sweet onions, scallions, jalopeños, and sour cream as toppings.