Eddy Linda's Colorado Chili

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You will never taste better chili we promise! This recipe started 35 years ago in ohio; and was perfected in colorado. Try serving it over mashed potatoes (no kidding - it's fantastic, and a great way to feed a hungry crowd). Perfect for football saturdays / sundays! You will be sharing this recipe often!

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Steps

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Place stew meat in a sauce pan and cover with cold water.

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Bring to a slow boil and cook for 2 hours.

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When meat is done remove from pan and cool on a plate.

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Then remove and discard any fat or gristle and shred with your fingers into desired size.

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Set meat aside.

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Pre-heat skillet and add enough olive oil to coat the bottom.

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Add onion , garlic and green bell pepper.

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Cook over medium heat just until the vegetables start to soften and onion becomes translucent.

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Remove skillet from heat and set aside.

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Add to a large pot tomato sauce , meat , cooked vegetables , chili beans and salt / pepper / chili powder to taste.

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Mix thoroughly and bring mixture to a medium simmer for one hour.

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Be sure to stir occasionally during the cooking process and keep the pot covered.

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Serve hot by itself or over mashed potatoes.

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Enjoy !.

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Ingredients

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beef stew meat, onion, green bell pepper, tomato sauce, dark red kidney beans, olive oil, salt, black pepper, chili powder