Chili – Whitney Miller

Ingredients

• For the chili:
• 3 tablespoons light olive oil or canola oil
• 1 pound chuck roast or venison rump or shoulder meat, cut into 1-inch cubes
• 4 tablespoons all-purpose flour
• 2 cups beef stock
• 1/2 green bell pepper, diced
• 1/2 small onion, diced
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 5 garlic cloves, minced
• 2 teaspoons fine sea salt, plus more to taste
• 1 pound ground chuck or round or ground venison
• 1 15-ounce can kidney beans, rinsed and drained
• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes
• 3 chipotle peppers in adobe sauce, minced
• For the toppings:
• 1 cup shredded Cheddar cheese
• 1 bunch green onion, thinly sliced
• 1 16-ounce container sour cream
• 1 cup coarsely chopped cilantro leaves (optional)