Big Bowl Chili
|Canola oil||4 Tablespoon|
|Onions||2 , chopped|
|Red bell peppers||2 , cored, seeded and cut into 1/2 inch pieces|
|Garlic||1 Tablespoon, minced|
|Beef chuck/Beef sirloin||3 Pound, cut into 1 1/2 inch cubes|
|Canned plum tomatoes||52 Ounce, crushed (2 Cans, 28 Ounce Each, With Juice)|
|Tomato paste||1 Tablespoon|
|Beef broth||1 1⁄2 Cup (24 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Chili powder||3 Tablespoon|
|Powdered cumin||2 Teaspoon|
|Dried sweet basil||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Canned garbanzo beans||16 Ounce, drained (1 Can)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Cooked rice||8 Cup (128 tbs)|
|Scallions||8 , finely sliced|
|Nonfat yogurt||1 Cup (16 tbs)|
Place oil in large heavy casserole over low heat with the onions, red pepper and garlic for 5 minutes.
Remove vegetables with slotted spoon; set aside.
Raise heat to medium and brown beef.
When finished, add beef back to casserole, along with onions, pepper and garlic.
Add tomatoes, tomato paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper.
Cook, partially covered, for 1 1/2 hours.
Stir in beans and cook, uncovered, for 15 minutes.
Remove casserole from heat; stir in parsley.
Adjust seasonings to taste, if desired.
Divide rice equally among the bowls and ladle chili on top.
Sprinkle each bowl with scallions