2 lbs. Wild Type Ranch chili beef or ground beef, drained, reserving 3 T fat and all non-fat juices

1 medium onion, chopped

1 red bell pepper, chopped

3 cloves garlic, minced or ½ tsp. GARLIC GRANULES

4 T Penzey’s Chili Con Carne seasoning OR

½ tsp. fresh ground BLACK PEPPER

1 tsp. GROUND CUMIN

½ tsp. ground CHIPOTLE PEPPER

½-1½ tsp. CRUSHED RED PEPPERS

3 TB. CHILI POWDER

2 Cups water

1 15 oz. can petite diced tomatoes with chipotle (Red Gold brand)

2 15 oz. cans diced tomatoes

1-2 tsp. salt

4 T. Masa (optional)

Brown beef in a thick-bottomed soup kettle. Drain into glass measuring cup to separate.  Set cup in freezer to separate fat and liquid, then remove 3 T fat.  Set browned beef aside. Return reserved fat to kettle over medium high heat, adding onions when hot. Sauté for 4-5 minutes, stirring often. Add red bell pepper and garlic, continuing to cook 2-3 more minutes  Return beef to pan. Add Chili Con Carne seasoning, while continually stirring until spices begin to stick to bottom of kettle and brown (about 30-45 seconds). Quickly add water and stir to deglaze pan. Add tomatoes and the juice they were packed in. Return any separated beef juices to pan.  Add salt to taste. Stir. When chili begins to boil, reduce heat and cover.  Ideally chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.  Alternatively, cook 1 hour, then chill overnight and reheat the next day. 15 minutes before serving, stir Masa into a small amount of hot water and stir into chili; return to boil, then reduce heat.