Three-Alarm Chili

• 2 tablespoons:canola oil
• 3 pounds:ground beef
• 2 medium:onions, chopped
• 1 :green pepper, chopped
• 1 :red pepper, chopped
• 2 teaspoons:minced garlic
• 1 (29 ounce) can:tomato sauce
• 1 (29 ounce) can:diced tomatoes, not drained
• 1 cup:beef broth
• 2 :jalapeños, minced
• 2 tablespoons:brown sugar
• 1 tablespoon:apple cider vinegar
• 1 tablespoon:chili powder
• 2 teaspoons:cumin
• 1 teaspoon:crushed red chilies
• 1 teaspoon:hot sauce
• 2 cans:kidney beans or black beans, drained

Preparation

1. Sauté beef, onions, peppers and garlic in oil until meat is no longer pink.
2. Add remaining ingredients and bring to a boil.
3. Reduce heat and simmer for 1-1 1/2 hours

Tips

Serve over rice or with cornbread.

Put lots of toppings on the table—black olives, shredded lettuce, avocado, parve sour cream, tortilla chips, and let every one have fun dressing their own chili.

Serve some extra pickled jalapeño slices on the side for those who like it really spicy!

Contributed by: GourmetKosherCooking.com