Phil's Killer Chili

3 lb. lean ground beef
1 lb. green bell peppers, diced in 1/4-inch chunks
1 lb. red bell peppers, diced in 1/4-inch chunks
1 lb. white onion, diced in 1/4-inch chunks
2 lb. fresh tomatoes, skinned and diced in 1/4-inch chunks
3 tbsp. extra-virgin olive oil
1 tbsp. salt
1/2 tbsp. pepper
5 tbsp. chili powder
1 tsp. cumin
1 tbsp. paprika
1/2 tbsp. garlic powder
1 tsp. crushed red pepper
Red cayenne pepper, to taste
1 cup water

Directions:

Heat oil in bottom of large pot. Sautee peppers and onions in the hot oil until onions are clear. (Take care not to scorch peppers.) Add spices and water to sauteed vegetables and continue cooking very slowly. (The more cayenne pepper, the hotter the chili, so use with caution!) Brown meat in separate frying pan. Add meat to vegetables, discarding cooked-off fat and grease. Add tomatoes. Simmer for 2-3 hours until thick. Adjust seasoning to taste and serve.

Comments from Phil Priest :

Serve with grated cheddar and/or rice. For additional kick, add some Tabasco sauce.

User Reviews:

I confess Phil's chili has changed my life. I now truly feel like an important participant in the food geek enterprise.I had a dinner party and served this wonderful dish which was a great hit with my uncle Basil.
from Food geek#2

Submitted by Sarah Johnson on December 07, 2003

This is what I consider a classic chili recipe, and Phil gets all the ingredients and basic preparation just right.

I like to add kidney beans or other beans very late in the process, and use less hot pepper than most people.

I serve piping hot with crackers and cheese.

Submitted by Jahan Salehi on November 02, 2002

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