All-American Beef Chili

All-American Beef Chili
All-American Beef Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp vegetable oil

  • 2

    yellow onions, finely chopped

  • 1

    red bell pepper, stemmed seeded and finely chopped

  • 1/4

    cup chili powder

  • 1

    tbsp ground cumin

  • 1/2

    tsp cayenne pepper

  • 1

    tsp salt, divided

  • 6

    garlic cloves, minced

  • 2

    lbs ground beef (85-90% lean)

  • 2

    (15oz) cans dark red kidney beans, drained and rinsed

  • 1

    (28 oz) can diced tomatoes

  • 1

    (28 oz_) can tomato puree

Directions

heat the oil in a dutch oven over medium heat until it is shimmering. add the onions, bell peppers, chili powder, cumin, cayenne and 1/2 tsp salt. cook until the vegetables have softend about 7 mins. stir in the garlic and cook for another 30 seconds. add the beef and increase the heat to medium-high. cook breaking up the beef with a wooden spoon, until no longer pink, about 10mins. stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining 1/2 tsp salt. bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45mins. remove the lid and continue to simmer for an additional 45mins. season with additional salt and pepper to taste before serving. garnish with shredded cheddar cheese and sour cream, if desired. leftover chili can be store in an airtight container in the fridge for up to 4 days. the chili can also be frozen for up to 1 month (let the chili thaw in fridge for 24 hours before reheating)

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