Ingredients: (Serves 2-3)
1 tablespoon vegetable oil
1 small onion, chopped fine
½ red, green, or yellow bell pepper, cut into
½-inch pieces
1½ tablespoons chili powder
3 garlic cloves, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
¼ teaspoon red pepper flakes
¼ teaspoon dried oregano
Salt and pepper
⅛ teaspoon cayenne pepper
12 ounces 85 percent lean ground beef
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
¾ cup canned kidney or pinto beans, rinsed
2 cups beef broth
Recipe:
1. Heat oil in medium saucepan over medium heat until shimmering. Add onion, bell pepper, chili powder, garlic, cumin, coriander, pepper flakes, oregano, ¼ teaspoon salt, and cayenne. Cook, stirring often, until vegetables begin to soften and spices are fragrant, 3 to 5 minutes.
2. Add ground beef and cook, breaking up meat with wooden spoon, until no longer pink and just beginning to brown, 3 to 5 minutes. Stir in tomatoes and their juice, tomato sauce, beef broth, and beans and bring to simmer. Cover, reduce heat to medium-low, and simmer, stirring occasionally, for 45 minutes.
3. Uncover and continue to simmer, stirring occasionally, until beef is tender and chili is slightly thickened, about 15 minutes. If chili begins to stick to bottom of pot, stir in ¼ cup water.) Season with salt and pepper to taste and serve.
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