Ken’s Double Peak Chili

Ingredients

Amount	Ingredient
3 lbs	Beef cut in ¼ Inch cubes (stew beef or cheaper cut of roast or steak)
½ lb	Bacon, chopped
2-3	Bell peppers, chopped
4	Jalapeno peppers, chopped – (or more to taste)
4	Peppers, chopped (Anaheim, Serrano, or whatever type you find or like)
3	Banana peppers, chopped (optional)
2	Medium Onions, chopped
¼ Cup	Olive Oil (or as needed to sauté onions and beef)
½ Cup	Flour (I use rice flour because of my wife’s allergies)
2 Tbsp	Minced garlic
3-4 Tbsp	Chili powder (to taste)
3 Tbsp	Cumin (to taste)
2-3 Tbsp	Crushed red peppers (to taste)
1 Tbsp	Oregano (or more to taste)
3 Tbsp	Dried Cilantro (to taste), or twice the amount of fresh Cilantro
1 Tbsp	Salt, (or to taste)
3 Tbsp	Soy sauce
1 Tbsp	Balsamic Vinegar
4 Cups	Beef Broth
½ Cup	Canned Crushed Tomatoes

Cooking Instructions

1. In a large heavy bottomed pot, sauté onions, mild peppers, and garlic in olive oil until onions are soft.
2. Coat beef in flour and sauté with onion mixture until browned
3. In a separate pan sauté bacon with hotter peppers until bacon is ¾ cooked or so.
4. Add bacon mixture to beef and onions in large pot and add all of the spices. Stir and sauté this mixture for a couple of minutes until well blended
5. Add the beef broth and tomatoes, bring to a boil.
6. Turn down heat and simmer for 2 hours or more. Taste and adjust spices.