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Ingredients

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• 2 large onions, chopped (about 3 cups)
• 1/4 cup vegetable oil
• 1 tablespoon minced garlic
• 2 carrots, sliced thin (suggested by Gourmet) or in a small dice, as I’d chop them next time
• 3 pounds boneless beef chuck, ground coarse or 3 pounds ground beef
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 2 tablespoons paprika
• 1 tablespoon crumbled dry oregano
• Dried red pepper flakes, to taste (Gourmet suggests 1 tablespoon; I used 1 teaspoon knowing that my flakes are very hot)
• 2 8-ounce cans tomato sauce or 2 cups fresh tomato sauce or tomato puree
• 1 1/4 cups beef broth
• 3 tablespoons cider vinegar
• 1 3/4 cups or 1 19-ounce can kidney beans, rinsed and drained
• 2 green bell peppers, chopped
• Sour Cream and Cheddar Biscuits, below
• Sour cream and pickled jalapeños (optional, to finish)
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons cold unsalted butter, cut into bits
• 1/4 pound sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)
• Drained and chopped pickled jalapeños, to taste (I used about 2 tablespoons)
• 1 cup sour cream