6 tablespoons vegetable oil
1 1/2 pounds lean ground beef
1 1/2 tablespoons all-purpose flour
2 onions, chopped
4 quarts vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 1/2 teaspoons chili powder
1 (12 ounce) can tomato paste
1 (10 ounce) can mushrooms, drained
1 (16 ounce) can kidney beans, liquid reserved
2 (14.5 ounce) cans beef broth
1 (16 ounce) can tomato paste
1 (4 ounce) can tomato paste
1 (6 ounce) can tomato paste
1/2 teaspoon dried basil
In a large stockpot, heat oil over medium heat. Saute the ground beef and brown on all sides. Reserve 1 tablespoon of beef. Stir in the flour and brown well. Cook 2 minutes. Make a well in the center of the meat and pour in the broth, tomato paste, diced tomato paste and chili powder. Bring to a boil. Reduce heat to medium and simmer for 5 minutes.
Stir meat mixture into chile mixture and simmer over medium heat for 7 minutes. Stirring constantly, cook 4 minutes. Stirring occasionally, stir in reserved diced tomatoes, chicken broth, tomato paste, tomato paste, basil, tomato paste and bell pepper.
Bring a large pot of lightly salted water to a boil. Add chile mixture and cook for 4 to 5 minutes. Reduce heat to low and stir in beans.
Add beef and chili mixture to other ingredients and mix well to form a gravy.
⭐ ⭐ ⭐ ⭐