Chili Overnight

Ingredients

• 1 1/2 pounds ground beef, browned and drained
• 1 Tablespoon EVOO (extra virgin olive oil)
• 1 large onion, chopped
• 2 teaspoons minced garlic

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 green bell pepper, seeded and chopped
• 4 Tablespoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons cayenne pepper
• 3 Tablespoons ground cumin
• 1 Tablespoon Worcestershire sauce

• 1 teaspoon hot pepper sauce
• 3 cups canned light red kidney beans, drained
• 2 cups canned diced tomatoes, drained
• 3 cups tomato sauce

Directions
Cook ground beef and drain fat. Sauté onion, green pepper, garlic, salt and pepper in olive oil until onions start to caramelize and peppers are tender. In a large pot, add ground beef, onion/pepper mix, chili powder, garlic powder, cayenne pepper, cumin, Worcestershire sauce, and hot pepper sauce. Cook on low until heated through. Add beans, tomatoes, and tomato sauce and gently bring to a boil. Reduce heat and simmer for 15 minutes then turn off heat and allow to cool. Refrigerate overnight. Reheat when ready to serve.