Today I made my favorite (red) chili recipe. I only have one other recipe and it is for white chicken chili, so I guess it is my only red chili recipe, but I don't want to try any others cuz this is so good. :)
It is from a cookbook I got for my wedding called the Newlywed's Cookbook. It is a little fancier than normal chilis and kind of different with all the different peppers. I love that it has steak in it!

Chili With All The Trimmings
Serves 6-8
1 dried chipotle chili, soaked in 1/2 cup hot water
1/4 c olive oil
4 halves of bell peppers (1/2 red, 1/2 yellow, 1/2 green, 1/2 orange) seeded and chopped
1 large onion, chopped
2 celery stalks, chopped
1/2-1 fresh green chile, finely chopped
1 3/4 lb chuck steak, cut into small cubes
3 garlic cloves, minced
1 c red wine
1/4 tsp hot red pepper flakes
2 tsp cumin
2 tsp dried oregano
28 oz canned chopped tomatoes
42 oz canned red kidney beans (3x14oz cans), drained and rinsed
1 bay leaf
Salt and pepper
Trimmings:
Avacados, sour cream, cheddar cheese, green onions, cilantro, lime wedges
1. Heat 2 TB oil in large sauce pan. Cook peppers, onion, green chile, celery, and a pinch of salt until soft (5-7 minutes). Set aside.
2. Add 2 TB oil to a large pot. Brown meat for 1-2 minutes. Add garlic and a pinch of salt and cook for 1 more minute. Add wine and bring to a boil for 1 minute.
3. Add cooked peppers, spices, tomatoes, beans, and bay leaf. Remove the chipotle from the water and chop finely. Cover and simmer for 15 minutes until meat is tender.
4. Serve immediately with trimmings, or wait overnight for the flavors to meld.
The last week I have been mainly walking, napping, and cooking. Stanley loves all three.