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Print this Recipe    Chili 33

Five-Alarm Chili

2 pounds ground beef round
1 large yellow onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 red bell pepper, coarsely chopped
2 jalapeno peppers, minced
1/4 cup chili powder
2 teaspoons dried oregano, crumbled
1 tablespoon ground cumin
2 14 1/2 oz. cans whole tomatoes, undrained and chopped
1 1/2 cups beef broth
15 1/2 oz. can pinto beans, rinsed and drained

1 cup sour cream
1/4 cup chopped fresh cilantro
1/2 tablespoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper

3/4 cup shredded Colby cheese

In a large skillet, brown beef, onion, and garlic in oil over
medium-high heat, stirring constantly, about 5 minutes. Drain off
excess oil.

Using a slotted spoon, transfer beef mixture to a slow cooker and
combine with remaining ingredients except the Spicy Topping and
cheese. Stir to mix well. Cover and cook on Low for 8 to 10 hours
or on High for 4 to 5 hours. Stir once during the last hour if
cooking on High.

Meanwhile, in a small bowl, combine sour cream, cilantro, chili
powder, onion powder, and cayenne. Stir well to blend evenly.
Refrigerate until ready to use. Return to room temperature before
spooning a dollop onto each serving of chili. Sprinkle with Colby
cheese and serve.


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