2tablespoonscooking oil(vegetable, canola or olive oil)
2largeonions, chopped
1mediumbell pepper, stemmed, seeded and chopped
6clovesgarlic, minced
¼cupchili powder
1tblspcumin
salt and pepperto taste
2poundslean ground beef
2cansred kidney beans15.5 ounce
2cansdiced tomatoes15.5 ounce
1cantomato sauce28 ounce
Instructions
chili
Heat a large dutch oven over medium heat and add the oil until shimmering.
Add the onions and bell pepper and cook until they begin to soften (about 2 minutes).
Add the chili powder, cumin and ½ teaspoon salt. Stir to coat and cook until the vegetables are softened (about 5 minutes).
Stir in the garlic and cook until fragrant (about 15 seconds).
Stir in the tomato sauce, diced tomatoes, ½ teaspoon of salt and beans (undrained).
Increase heat to medium high and bring to a simmer.
Add the ground beef and stir to mix.
Return to simmer, cover and cook for 45 minutes.
Remove the lid and continue to simmer an additional 45 minutes uncovered.
Season with salt and pepper to taste.
Serve immediately with your choice of toppings (diced green onion, red onion, cilantro, avocado, shredded cheddar cheese, crumbled queso fresco, and sour cream are great options). Or cool and refrigerate for up to 4 days or freeze in freezer bags laid flat up to 1 month. Reheat on the stove top over low heat.