Fresh Tomato, Red Bell Pepper And Black Bean Chili - cooking recipe

Ingredients

4 -6 tablespoons oil
2 lbs ground beef (or use 1 pound ground beef and 1 pound ground pork)
1 lb sirloin (cut into 1-inch cubes)
2 tablespoons fresh minced garlic
2 large onions, chopped
2 cups water
2 tablespoons cumin
2 tablespoons chili powder
2 teaspoons dried oregano
salt
1 teaspoon cayenne pepper
2 teaspoons dried chili pepper flakes (optional add in for more heat)
3 (6 ounce) cans tomato paste
3 teaspoons sugar
3 cups fresh tomatoes, diced
2 red bell peppers, seeded and chopped
3 cups canned black beans, drained
3 cups beef broth
grated cheddar cheese
sour cream

Preparation

Heat oil in a heavy large pot over medium-high heat; add in beef cubes; cook, stirring with a wooden spoon until slightly browned on all sides, (about 10 minutes).
Add in the ground beef, onions, garlic, cumin, chili powder, oregano, salt and cayenne pepper (and dried chili flakes if using); cook for about 10 minutes.
Add in the water; bring to a boil, reduce heat and simmer for 15 minutes stirring occasionally.
Add in the tomato paste, sugar, chopped tomatoes and red bell peppers; cover and simmer for about 1 hour.
Uncover and simmer over medium heat for about 30 minutes.
Add in the black beans and beef broth (about 1/2 cup at a time to thin out the sauce to desired consistancy) cook/simmer for another 20 minutes (or more).
Ladle into bowls and top with grated cheddar cheese or sour cream, or both.