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Beef Chili
Ingredients
2 tablespoons
olive oil
1
onion, diced
1
bell pepper, seeded and diced
2 cloves
garlic, minced
1
chipotle pepper in adobo, minced
3 tablespoons
chili powder
1 teaspoon
ground cumin
1 teaspoon
salt
1/2 teaspoon
black pepper
1 pound
ground beef
1 (28-ounce) can
fire roasted crushed tomatoes
1 (10-ounce) can
diced tomatoes with chiles
2 (14.5-ounce) cans
kidney beans (or black beans), drained and rinsed
1 cup
water
Instructions
STEP 1
In a large dutch oven or heavy-bottomed deep pot, add olive oil and heat over medium heat. Once shimmering, add onion and bell pepper and cook for 5 to 7 minutes, or until the vegetables have softened and the onion is translucent.,
STEP 2
Add garlic and chipotle and cook for 30 seconds, or until fragrant.,
STEP 3
Add the chili powder, cumin, salt, and pepper and cook 1-2 minutes or until the spices begin to toast and smell fragrant.,
STEP 4
Add the beef and break up with a spoon. Cook for about 5 minutes, or until no longer pink.,
STEP 5
Add the tomatoes, beans, and water and bring the mixture to a boil.,
STEP 6
Reduce heat to a simmer, then cover and cook over low heat for 20-25 minutes or until the chili has thickened.,
STEP 7
Taste the chili, adding a pinch more salt and pepper as needed. Top with optional toppings and serve warm.
Nutrition Facts
(per serving)
Calories:
352 calories
Servings:
6 servings
Carbohydrates:
27 g
Fat:
19 g
Fiber:
9 g
Protein:
23 g
Sugar:
6 g
Meal Effort
Preparation:
9 minutes
Cook:
43 minutes
Total:
52 minutes