Basic Chili

Week_Oct30_chilli_blog

Written by sandraluis. Posted in

This healthy basic beef chili recipe is well worth doubling so you can throw a batch in the freezer. Serve topped with diced red onion, sliced scallions, shredded cheese and your favorite hot sauce. (by R. Walsh)     Ingredients
  • 1 tablespoon canola oil
  • 3 cups finely chopped onions
  • 2 cups finely chopped green bell pepper
  • 1 clove garlic, minced
  • 2 pounds lean ground beef (90% or leaner)
  • 1 cup water
  • 1 14-ounce can no-salt-added diced tomatoes
  • 1 6-ounce can tomato paste
  • 2 bay leaves
  • ¼ cup chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon red-wine vinegar
  • ¾ teaspoon salt
  • Ground pepper to taste
  • Pinch of cayenne pepper
  • 1 15-ounce can kidney beans, rinsed
  Preparation
  1. Heat oil in a large pot over medium-high heat. Add onions, peppers and garlic and cook, stirring frequently, until tender, about 15 minutes. Add beef and cook, breaking it up with a spoon, until no longer pink, 7 to 8 minutes. Add water, tomatoes and their juice, tomato paste, bay leaves, chili powder, cumin, vinegar, salt, pepper and cayenne; stir well to combine. Cover and simmer over low heat for 1 hour.
  2. Stir in beans and cook, uncovered, for 30 minutes more. Remove bay leaves before serving.

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