Classic Beef Chili

We love this chili because it is thick, uses basic ingredients and reheats deliciously. It strikes a great balance between spice, textures and flavor. Try it out for a cold winter’s evening, we think you will love it!

Ingredients:

2 tablespoons of olive oil

2 yellow onions, medium, finely chopped

1 red bell pepper stemmed, seeded, finely chopped

1/4 C chili powder

1 tablespoon ground cumin

1/2 teaspoon cayenne pepper

1 teaspoon salt

6 garlic gloves minced

1.5 lbs BRB ground beef

30 ounces of pinto beans (drained and rinsed, or reconstituted)

28 oz can diced tomatoes

28 oz tomato puree

Directions:

Heat oil in a large Dutch oven over medium heat for 1 minute. Add the onions, bell peppr, chili powder, cumin, cayenne and 1/2 teaspoon of the salt. Cook until the vegetables have softened, about 5-7 minutes. Stir in the garlic and cook another 30 seconds.

Add the beef and increase the heat to medium-high. Break up the beef with a wooden spoon or fork while cooking. Cook until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining 1/2 teaspoon salt. Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes.

Remove the lid and continue to simmer for an additional 30 minutes. Season with additional salt and pepper to taste before serving. Garnish with shredded cheddar cheese, sour cream, avocado or pickled jalepenos if desired. Yum!