Beef Chili

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YIELD: 4 servings
TOTAL TIME: 2 hours, 25 minutes
ACTIVE TIME: 30 minutes
DIFFICULTY: Easy

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INGREDIENT WEIGHT VOLUME
Neutral oil 15 g 15 mL / 1 tbsp
Beef, ground 450 g / 1 lb
Yellow onion, chopped 175 g / 6 oz 1 large onion
Green bell pepper, chopped 120 g / 4 oz 1 green pepper
Chili powder 16 g 2½ tbsp
Garlic, minced 4 g 1 clove
Tomatoes, canned & diced w juices 800 g / 28 oz
Tomato sauce 225 g / 8 oz
Cumin, ground 1 g ½ tsp
Thyme, dried 1 g ¼ tsp
Kidney beans, canned 425 g / 15 oz

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]Heat oil in a large pot or Dutch oven over medium heat. Crumble the beef into the skillet and then add onion and bell pepper. Cook until the vegetables are tender and the beef is no longer pink, about 7-10 minutes. Drain excess fat.

Heat oil in a large pot or Dutch oven over medium heat. Crumble the beef into the skillet and then add onion and bell pepper. Cook until the vegetables are tender and the beef is no longer pink, about 7-10 minutes. Drain excess fat.

Drain canned beans. Add beans to the chili and heat through. Serve. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • If you want a spicier chili, add 1 jalapeño pepper (seeded and minced)
  • There will be leftover chili which you can easily freeze
  • You can garnish your chili with a dollop of sour cream and/or grated cheddar cheese 

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