1 onion, chopped
1 green or red bell pepper, chopped
2 garlic, crushed
3 TBS olive oil
Brown 1 LB of top round
Add 2 cups of water
1 1/3 cup canned tomatoes with juice
1 bay leaf
2 heaping tablespoons chili powder
1 1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon basil
Save time and shower, get your blow dry before the party starts. Just get that chili cooking for at least a day so the true flavors come out. I always transfer my chili to a beautiful French copper stock pot, also a handy me down from Peggy as well.
It is so simple, but the ingredients are key. This is truly old fashion but it comes together perfectly. Let me share some shortcuts in order make it less time consuming. It is important to order your Top Round, in advance which is steak, ground chili grade from a good butcher or market. You can also find onions and bell peppers already chopped which is a huge time saver.The most important thing is that you must cook it down for at least 24 hours.
This recipe is a serving for two. You can easily double it or be crazy and 40 times it. Just cut back on the water or stock which ever you prefer to use. The consistency should be very thick not watery. It is also fun to adjust the spices. I usually add more cumin, maybe some chipotle chili's or Tobasco because as you all must gather, I like it a little spicy.
Serve condiments on the side. Some favorites are cheese, chopped bell pepper, chopped red onion, sour cream, and good ole fritos.
My friends at Halloween come over with bowls and tupperware to get their yearly fix of Peggy's Chili.