Fall is the season for comfort food. When the weather turned brisk this past Sunday, this was the perfect recipe to make use of our bumper crop of Sweet Red Peppers. It warmed us inside and out.Ingredients:3-4 Red Bell Peppers, seeded and diced1 white onion, diced2 chopped dried or fresh serrano chiles, with seedsolive oil1 lb chuck steak, cut into cubes and brownedor1 lb leftover steak or beef pot roast, cubed1 large can tomato pureeor2 cups fresh pureed tomatoes from the garden1-30 oz. can of pinto beans, rinsed2 cups water1 1/2 tbs chili powder1 tbs cuminScant 1/2 tbs dried oreganoScant 1/2 tbs dried basil1 tsp saltfreshly ground pepper to tasteSour creamChopped fresh cilantroInstructions:In a large saucepan, heat olive oil over medium heat. Gently sweat peppers and onions with a sprinkle of salt until translucent. Add chiles and beef and stir. Add tomato puree, beans, water, and spices. Stir to combine. Bring chili to a boil, stirring constantly. Lower heat, cover, and simmer gently for one hour. To thicken, remove lid to let liquid reduce and stir occasionally to keep beans from sticking. Taste and season with salt and pepper to your liking.Serve hot with sour cream and freshly chopped cilantro.Enjoy!
