* 1 can (15 ounces) kidney beans, drained and rinsed
* 1 can (15 ounces) black beans, drained and rinsed
* 1 can (28 ounces) crushed tomatoes
* 1 can (15 ounces) tomato sauce
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon vegetable oil
* 1 tablespoon all-purpose flour
* 1 cup water
Steps
Fred Drexel's 1981 Winning Recipe Chili Beef
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### Ingredients:
* 2 lbs beef chuck roast
* 2 tbsp vegetable oil
* 1 onion, chopped
* 6 cloves garlic, minced
* 2 tbsp chili powder
* 1 tsp ground cumin
* 1/2 tsp salt
* 1/4 tsp black pepper
* 1 can (15 oz) kidney beans, drained and rinsed
* 1 can (15 oz) pinto beans, drained and rinsed
* 1 can (14.5 oz) diced tomatoes
* 2 tbsp tomato paste
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 2 tbsp chopped fresh cilantro
* Sour cream, for serving
### Instructions:
1. Preheat oven to 300°F (150°C).
2. Cut the beef chuck into bite-sized pieces and season with salt and pepper.
3. In a large skillet, heat the vegetable oil over medium-high heat. Add the beef and cook until browned on all sides, about 8 minutes.
4. Remove the beef from the skillet and set aside. Add the onion, garlic, chili powder, cumin, salt, and pepper to the skillet. Cook for 2-3 minutes or until the onions are softened.
5. Return the beef to the skillet along with the kidney beans, pinto beans, diced tomatoes, tomato paste, green bell pepper, red bell pepper, and cilantro. Stir well to combine.
6. Transfer the chili mixture to a large Dutch oven or pot and cover. Bake in preheated oven for 2-3 hours or until the beef is tender and falling apart.
7. Serve hot with sour cream on top. Enjoy!
### Keywords:
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