Cowboy Chili 3

http://www.wholefoods.com/recipes/cowboychili.html

Serves 6
2 TB peanut oil 
1 onion, finely chopped 
3 or 4 jalapeño peppers, seeded and finely chopped 
2 poblano peppers, seeded and finely chopped 
2 garlic cloves, finely chopped 
1 lb fresh ground chuck 
2 TB chili powder 
2 tsp cumin seeds, toasted and ground 
1 TB dried oregano 
pinch cayenne pepper 
1 - 35 oz can whole tomatoes with juice 
1 - 13 oz can beef broth 
2 TB brown sugar 
2 cups cooked kidney beans, drained 
salt, freshly ground black pepper and hot pepper sauce to taste 
sour cream for garnish (optional) 
green onions for garnish (optional) 
In a large soup pot, heat the peanut oil over medium heat. Add the onions, 
peppers and garlic, lower the heat and cook until softened, about 5 minutes. 
Add the ground chuck and break it up as it cooks so it is completely browned. 
Stir in the chili powder, cumin seeds, oregano and cayenne pepper and cook 
for one minute longer. Crush the tomatoes as you add them to the pot and 
pour in the remaining juice and beef broth. Stir in the brown sugar. Cover 
and simmer for 20 minutes. Add the kidney beans and simmer 5–6 minutes 
longer or until heated through. Season with salt, pepper, and a few dabs of 
hot pepper sauce.

To toast and grind the cumin seeds: place in a heated dry cast iron skillet 
and cook about 3 minutes or until aromatic. Remove from heat and cool. 
Pour the seeds onto a cutting board and place the bottom of the skillet 
over the seeds, moving it back and forth. Grind the cumin until fine.