During the summer, any of the tomatoes I am growing in my garden and that I am not using for salads or to eat, I place in freezer bags and freeze them. This way I can use them in soups and stews when we are out of the tomato season. There is such a difference in the taste of your soups and stews. You will have a fresh tomato flavor. For this recipe I used frozen tomatoes. If you do not have frozen tomatoes, then buy about 3 pounds of cherry or roma tomatoes. Also, I have a Nutribullet that I process the thawed tomatoes in, seeds, skin and all. If you do not have a Nutribullet, use a blender or food processor or even a Mulley.
2 Pounds of Ground Chuck
3 Pounds of Tomatoes - Juiced
4-6 Tablespoons Chili Powder plus more for the final adjustment
1-2 Teaspoons Cumin Seeds
1/4 Teaspoon Cayenne Pepper
2 Medium Onions - Chopped
1 Red and 1 Yellow Pepper
1/2 Green Pepper
3 Fat Cloves of Garlic - Pressed
1/2 cup Black Coffee
1 Quart of Kidney Beans - Drained and Rinsed
1 Cup Dry Red Lentil or Whole Wheat Macaroni (Optional)
Salt to taste
Step 1: Preheat oven to 200-degrees
Step 2: In a mortal and pestle or in a spice grinder, grind the cumin seeds into a powder. Place in a dry non-stick skillet and add the chili powder and cayenne pepper. Toast over medium heat until fragrant. Set aside.
Step 3: Brown the beef in a large Dutch oven. While the beef is browning, chop onions, peppers and press the garlic. Set aside. When beef is browned, drain. Wipe out Dutch oven with paper towels. Place back on heat and add a little olive oil and chopped onions, peppers and garlic. Cook for 5-6 minutes and add the toasted dry spices. Contine to cook for a few minutes. Add beef and tomato juice. Add kidney beans. Stir and turn off heat.
Step 4: Cover and place in the oven for 2-hours. After 2-hours, remove cover and turn up heat in the oven to 300-degrees. Taste and adjust your seasoning. If you are using any pasta or macaroni, add it in this step. Continue to bake for another 1 1/2 to 2 hours.
Step 5: Remove from oven and let set for about 15-20 minutes uncoved. Do a final taste test to see if you need any more chili powder or salt.
Step 6: To serve, top with cheese, chopped green onions, chives and or sour cream.