1 pound ground beef
1 medium onion, diced
1 medium green bell pepper, diced
1/4 cup olive oil
2 tablespoons chili powder
1/2 cup Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon garlic powder
1 (15 ounce) can kidney beans, drained with liquid reserved
1 (14.5 ounce) can whole kernel corn, drained with liquid reserved
1 (10 ounce) can tomato paste
1 1/2 pounds tomato puree
1 1/2 cups water
8 ounces tomato soup base
1 cup chopped red bell pepper
2 teaspoons minced garlic
1 tablespoon chili powder
In a medium skillet, brown the ground beef thoroughly. Remove from pan and set aside.
In a large bowl, mix the onion, bell pepper, olive oil, chili powder, Worcestershire sauce, oregano, garlic powder and kidney beans. Transfer to a large resealable plastic bag and seal. Refrigerate for 24 hours.
Preheat grill for high heat.
Prepare the chili by adding the beans, tomatoes and tomato puree. Cook over high heat for 10 minutes, stirring constantly. Reduce heat to medium and add the bell pepper. Cook for 5 minutes, stirring. Stir in the ground beef. Reduce heat to low and add the garlic powder. Cover and simmer for about 40 minutes, stirring occasionally. Cover and simmer for about 20 and add the chili powder. Cover and simmer for about 15 minutes. Remove lid from heat and pour in tomato soup base and tomato puree. Cover and simmer for 15 minutes. Add the chili powder, brown sugar, salt and pepper. Heat through.
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