Categories: To Try

Ingredients

• 2 tablespoons vegetable oil
• - 2 medium onions, chopped
• - 1 red bell pepper, stemmed, seeded and chopped
• - 1/4 cup chili powder
• - 1 tablespoon ground cumin
• - 1/4 to 1/2 teaspoon cayenne pepper
• - About 1 teaspoon salt or to taste
• - 6 cloves garlic, minced
• - 2 pounds (85 percent lean) ground beef
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• - 2 cans (15 ounces each) kidney beans, rinsed
• - 1 can (28 ounces) diced tomatoes
• - 1 can (28 ounces) tomato purée
• - Fresh ground black pepper

Directions

1. Heat oil in a large Dutch oven over medium heat under shimmering. Add onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon salt. Cook until vegetables have softened, about 7 minutes. Stir in garlic and cook 15 seconds.

2. Add beef and increase heat to medium-high. Cook until no longer pink, breaking up beef with a spoon. Stir in beans, diced tomatoes with their juice, tomato purée and ½ teaspoon salt. Bring to a simmer, cover and cook 45 minutes.

3. Remove lid and continue to simmer 45 minutes. Stir occasionally. Season with salt and pepper to taste before serving.

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