Playboy Chili

Here you go Tammy

Playboy chili

2 1/2 lb meat, chuck roast etc. cubed (I take out all of the hard fat and grissel) Round steak is good but I like Chuck roast best)
1 cup pinto beans
1/4 cup olive oil
1 cup very finely diced onion
1 tbsp finely minced garlic
1 large green pepper chopped
1 large bay leaf
1 tsp oregano
3 tbsp (yes tablespoons) chili powder
1 tsp cumin
1/4 tsp ground black pepper
1 tbsp paprika
2 chili pods, minced (I just use some pepper flakes)
3 tbsp flour
1 1/2 quarts beef or chicken stock
2 tsps sugar
1/4 cup cracker crumbs
salt

Soak beans overnight. Cook in salted water, following directions on package about 1 hour or until tender. Heat olive oil over low flame in a large heavy saucepan or dutch oven. Add meat, stirring frequently until it loses red color. Add onion, garlic, green pepper, bay leaf, oregano, chili pdr, Cumin, cayanne, black pepper, paprika and chili pods. Stir well. Cover pan and saute about 5 minutes. Stir in flour, blending well. Add stock and bring to a boil. Reduce flame and simmer 1 hour. Stir in sugar and cracker crumbs. Drain beans and add without their juice to the pan. Simmer about 10 minutes longer. Add salt if necessary.

Serve with fresh chopped onion and grated cheddar cheese.

I make this in the morning and put it in a crock pot on low all day. Adjust liquid using chicken stock. If it needs moisture I cover and if it needs reducing I uncover.