Gastronomous

BRRRRRR it’s cold outside just in tim for this simple chile. How can something so good be low carb? It’s done Texas style…with NO BEANS! 

This is a hearty dish that stores well for a couple of days. The best part is that you can adjust the heat to your taste.

Use cayenne, ground chipotle, Anaheim or simple hot sauce if you are in a jam!

3 tsp canola oil
2 Lbs ground or chopped sirloin
1 large onion chopped
1 yellow, orange or red bell pepper chopped into quarter size cubes
2 cloves garlic, roughly chopped
1 large can of crushed tomatoes
chili powder ( enough to your taste)
1Tbs ground oregano
salt and pepper to taste
HOT pepper ( to taste)
Shredded cheese and chopped green onion to top off

In a large skillet, heat the oil and cook the onions and the chopped peppers till onions are translucent.
Remove from skillet and set aside.
Add meat to the same skillet, and add chili powder, little by little, as you brown.
How much ? you may ask, just enough so it smells right. About 1/4 to 1/2 cup Add salt and pepper to taste.

Once all meat has browned, add the cooked onions and peppers, the tomatoes and the hot pepper.

Let cook on low heat for 20- 30 minutes till it “becomes chile”.

Serve in a bowl topped with shredded cheese and chopped green peppers.

A trick of the trade: if you added TOO much spice, add a little sugar and cheese to the chile ( it should cool it off)