Pamela peters' chili

8 -10

Ingredients

Quantity Ingredient
Written by Linda Beaulieu
1½ pounds Lean ground beef
2 tablespoons Olive oil
2 eaches Ounces jalapeno peppers, cut into 1/4-inch dice
6 eaches Ounces red pepper, cut into 1/4-inch dice
6 eaches Ounces yellow pepper, cut into 1/4-inch dice
8 eaches Ounces onion, cut into 1/4-inch dice
4 eaches Cloves garlic minced
2 tablespoons Chili powder
½ tablespoon Oregano
1 tablespoon Cumin
1 teaspoon Freshly ground black pepper
1 teaspoon Salt
½ teaspoon Crushed red pepper
2 pounds Fresh tomatoes, peeled, seeded and chopped
1 each (15-ounce) can tomato puree
8 eaches Ounces black beans, cooked
¼ bunch Fresh cilantro, chopped
Juice from 1 whole lime
1 pint Sour cream
8 eaches Ounces Monterey Jack cheese, shredded

Directions

SOURCE: THE NATIONAL CULINAR

Method: Brown the ground beef over medium heat. Drain excess fat and reserve beef. In the olive oil, saute the peppers and onion until translucent. Add garlic and cook for 1 minute. Add seasonings and cook for another couple of minutes. Add tomatoes and tomato puree.

Cook for 30 to 45 minutes. Add cooked black beans and cilantro; simmer an additional 10 to 15 minutes. Serve with generous amounts of sour cream combined with lime juice. Garnish with Monterey Jack cheese and sprigs of cilantro.

Submitted By SHERREE JOHANSSON On 10-14-94

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