SPICY BEEF CHILI

By curly

Ingredients

• 1 pound ground chuck
• 1 cup chopped onion
• 2 cloves garlic
• 1 16-oz can red kidney beans, drained and rinsed
• 1 14-1/2 oz. can no-salt-added whole tomatoes, undrained and chopped
• 1 ½ cups no-salt added tomato juice
• 1 tsp ground coriander
• ½ tsp ground cumin
• ¼ tsp salt
• ¼ tsp pepper
• 1/8 tsp ground red pepper
• dash of hot sauce
• ½ cup canned no-salt-added beef broth, undiluted
• 1 Tbsps cornstarch
• ¼ cup plus 2 Tbsp (1-1/2 oz) shredded cheddar cheese

Details

Servings 6

Preparation

Step 1

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add ground chuck; cook until meat is browned, stirring to crumble. Remove meat from pan; drain and pat dry with paper towels. Wipe drippings from pan with a paper towel.

Coat pan with cooking spray. Add onion and garlic; sauté 5 minutes or until onion is tender. Return meat to pan. Add kidney beans and next 8 ingredients; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.

Combine beef broth and cornstarch, stirring well; add to beef mixture. Bring to a boil, stirring constantly, and cook 1 minute or until thickened and bubbly. Ladle chili into individual bowls; sprinkle each serving with 2 Tbsp cheese. Serve immediately.