In a large stockpot, heat the oil over medium high heat. Add onion, peppers
and garlic; sauté until onion is translucent.
Add the ground beef, crushed tomatoes, and tomato paste and stir well.
Add chicken stock, chili powder, and remaining spices
and cook over medium heat until mixture comes to a boil. Reduce the heat to low
and simmer for 30 to 35 minutes until chili thickens.
Rinse kidney beans well and add to the pot. (If you like your chili with a touch
of fire, add hot sauce or crushed dried hot peppers at this point.) Return pot to
medium-high heat and bring to a boil again.
Remove pot from heat, let stand covered for about 10 minutes, and serve.
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