Big Red Chili

By T_sart

Ingredients

• 1 tbsp oil
• 500 g lean ground beef
• 1 1/2 cup onions, chopped
• 1 cup carrots, shredded
• 4 cloves garlic, finely chopped
• 2 tbsp chili powder
• 1 1/2 tsp cumin
• 1 tsp salt
• 1/2 tsp oregano, crumbled
• 1 796 ml can diced tomatoes
• 3 398 ml cans kidney beans, rinsed and drained
• 1 284 ml beef broth
• 1 small can diced green chilies
• 1 1/2 cup frozen kernel corn, thawed

Preparation

Step 1

Heat oil in a Dutch oven over medium heat. Add beef and cook, stirring to break up beef, until browned, about 7 to 10 minutes. Drain off excess fat.

Add onions, carrots and garlic; saute for 5 minutes. Stir in chili powder, cumin, salt and oregano; cook, stirring, for 1 minute.

Stir in tomatoes, beans, broth, chilies and corn. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes.