2 Tbs vegetable oil
2 onions, chopped
1 Red bell pepper, stemmed, seeded, and chopped
1/4 Cup chili powder
1 Tbs cumin
1/2 tsp cayenne pepper
Salt
6 garlic cloves, minced
2 lbs (85% lean) ground beef
2 (15.5-ounce) cans dark red kidney beans, rinsed
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree
*Grated cheddar and sour cream for topping
(This makes a large batch that could feed my family 3 times over, so invite some friends and family over, or freeze for a quick home-made dinner in a snap.)
1. Heat oil in a large Dutch oven over medium heat until simmering. Add the onions, bell pepper, chili powder, cumin, cayenne, and 1/2 tsp salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for 15 seconds.
2. Add the beef and increased the heat to medium-high. Cook, breaking up the beef with a spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes with their juice, tomato puree, and 1/2 tsp salt. Bring to a simmer, cover, and cook for 45 minutes.
3. Remove the lid and continue to simmer until the beef is tender, about 45 minutes. Season with salt and pepper to taste before serving.
TO MAKE AHEAD
The chili can be refrigerated for up to 4 days or frozen for up to one month. Reheat over low heat, adding water or broth to adjust the consistency.
2 onions, chopped
1 Red bell pepper, stemmed, seeded, and chopped
1/4 Cup chili powder
1 Tbs cumin
1/2 tsp cayenne pepper
Salt
6 garlic cloves, minced
2 lbs (85% lean) ground beef
2 (15.5-ounce) cans dark red kidney beans, rinsed
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree
*Grated cheddar and sour cream for topping
(This makes a large batch that could feed my family 3 times over, so invite some friends and family over, or freeze for a quick home-made dinner in a snap.)
1. Heat oil in a large Dutch oven over medium heat until simmering. Add the onions, bell pepper, chili powder, cumin, cayenne, and 1/2 tsp salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for 15 seconds.
2. Add the beef and increased the heat to medium-high. Cook, breaking up the beef with a spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes with their juice, tomato puree, and 1/2 tsp salt. Bring to a simmer, cover, and cook for 45 minutes.
3. Remove the lid and continue to simmer until the beef is tender, about 45 minutes. Season with salt and pepper to taste before serving.
TO MAKE AHEAD
The chili can be refrigerated for up to 4 days or frozen for up to one month. Reheat over low heat, adding water or broth to adjust the consistency.
Courtesy of The America's Test Kitchen Family Cookbook
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