Ingredients
- •30 ml (2 tablespoons) extra-virgin olive oil
- •.9 kg (2 pounds) coarsely ground meat
- •237 ml (1 cup) diced green peppers
- •59 ml (¼ cup) diced yellow onion
- •118 ml (½ cup) chili powder
- •118 ml (½ cup) diced black olives
- •15 ml (1 tablespoon) dried oregano
- •15 ml (1 tablespoon) dried parsley
- •15 ml (1 tablespoon) paprika
- •7.5 ml (½ tablespoon) minced garlic
- •5 ml (1 teaspoon) ground black pepper
- •1.25 to 5 ml (¼ to 1 teaspoon) ground cayenne pepper
- •2.5 ml (½ teaspoon) salt, optional
- •227 grams (8 ounces) canned tomato sauce
- •227 grams (8 ounces) canned diced tomatoes
- •56 grams (½ cup) wheat flour
- •454 grams (16 ounces) canned chili or pinto beans
Preparation
In a large skillet with a cover, heat oil and brown the meat. Drain off excess fat and add all remaining ingredients except the flour and beans. Mix in 355 ml (1 1/2 cups) water. For mild chili use 1.25 ml/1/4 teaspoon cayenne pepper. (If you don’t want your guests to return put in a full 5 ml/1 teaspoon!) Cover and simmer over low to medium heat for 35 minutes.
In a small bowl, mix flour with 118 ml (1/2 cup) water. Add to the chili along with the beans. Simmer for additional 25 minutes, stirring occasionally. Serve over white rice.