Meaty and nicely spiced with just the right amount of beans. Not everyone agrees that beans belong in a chili but I love the way the beans absorb the spices and rich tomato flavor. Yum!
- 1 1/2 pounds lean ground beef (750g)
- 2 onions, chopped
- 3 cloves garlic, finely chopped
- 2 stalks celery, chopped
- 1 large green bell pepper, chopped
- 2 tablespoons chili powder (25mL)
- 1 1/2 teaspoons dried oregano leaves (7mL)
- 1 1/2 teaspoons ground cumin (7mL)
- 1/2 teaspoons hot pepper flakes or to taste (2mL)
- 1 (28-ounce) can tomatoes, including juice, chopped (796mL)
- 1 cup reduced-sodium beef broth (250mL)
- 1 (19-ounce) can pinto or red kidney beans, drained and rinsed (540mL)
- 1/4 cup fresh parsley or cilantro, chopped (50mL)
Adapted from cookstr.com
In a large Dutch oven or saucepan, cook beef over medium-high heat, breaking up with a wooden spoon, for about 7 minutes or until no longer pink. Place in strainer and drain fat. Return beef to pan.
Reduce heat to medium. Add onions, garlic, celery, green pepper, chili powder, oregano, cumin and hot pepper flakes; cook, stirring often, for 5 minutes or until vegetables are softened.
Stir in tomatoes with juice and broth. Bring to a boil; reduce heat, cover and simmer, stirring occasionally, for 1 hour.
Add beans and parsley; cover and simmer for 10 minutes more.