2 lbs. ground beef (90% lean)
1 Large sweet onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
20 baby carrots, diced
2 jalapeno peppers, diced
2 green chiles with juice from can (no seeds)
2 tbsp. olive oil
9 cups water
2 tsp. ground cumin
4 tbsp. chili powder
4 tbsp. garlic salt
2 tbsp. oregano
1 (28oz.) can crushed tomatoes
3 pinches granulated sugar (about 6 tbsp.)
1 (15oz.) can black beans (drained and rinsed)
1 (15oz.) can pinto beans (drained and rinsed)
2 (15oz.) can dark red kidney beans (drained and rinsed)
salt and pepper, to taste
3 cups extra long grain rice

Heat oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and carrots, cover and cook, stirring occasionally, until vegetables are soft (roughly 10-12 minutes). Add the cumin and cook for a couple of minutes. Add the ground beef, jalapenos, and garlic salt.

Cook beef until no longer pink, breaking up clumps of meat. Stir in tomatoes, 2 cups of water, green chiles and juice, chili powder, oregano, sugar, salt, and pepper. Stir together until all ingredients are well-blended.

Cook partially covered for 30 minutes, stirring occasionally. Add beans and 1 cup of water, and cook for an additional 30 minutes. Season to taste with salt and pepper.

In a separate pot, add 6 cups of water and heat to a boil. Add rice and cook for 20 minutes or until all water is absorbed.

Put layer of rice in bottom of a bowl. Add two dollops of sour cream. Add chili. Top with shredded cheese.

Enjoy a great bowl of chili.

Submitted by: Mike Blackwell