Beef Chilli

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on email
Email

A blend of long-simmered tomatoes, beans and seasonings make this a favorite. Enjoy as is, or as a hotdog garnish.

Time 2 hrs
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

  • 1 tbsp Neutral oil
  • 1 lb Beef, ground
  • 1 large onion Yellow onion, chopped
  • 1 pepper Green bell pepper, chopped
  • 2 ½ tbsp Chili powder
  • 1 clove Garlic, minced
  • 1 28 oz can Tomatoes , diced
  • 1 cup Tomato sauce
  • ½ tsp Cumin, ground
  • ¼ tsp Thyme, dried
  • 1 15 oz can Kidney beans, drained

METHOD

  • 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 to 10 minutes. Drain excess fat.
  • Add chili powder, garlic, tomatoes, tomato sauce, cumin, and thyme. Stir and bring to a boil. Cover and reduce heat to low; simmer for about 1½ to 2 hours, stirring occasionally. Add water or stock if chili gets too dry.
  • Add kidney beans to the chili and heat through. Serve.

NOTES

  • 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