Delicious chili your whole family will love but easy enough to make any night of the week!
1 pound lean ground beef (I use 10% lean)
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 green pepper, chopped
3–4 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
1 can light kidney, black, or pinto beans, drained
1 14.5 ounce can diced tomatoes
1 8-ounce can tomato sauce
1 15-ounce can beef broth or equivalent concentrated beef bouillon dissolved in 15 oz. water
Heat the oil in a large stockpot over medium heat. Add the ground beef, onion, garlic, and green pepper and cook, stirring frequently. When the meat is cooked about halfway, add the seasonings and stir to coat the meat completely.
When the meat has cooked completely, add the remaining ingredients and bring to a boil. Cover and reduce heat. Simmer for 20-30 minutes. Garnish with desired toppings.
This recipe is easily modified to suit your tastes.
For additional good carbs, add another drained can of beans.
For smokey heat, replace half of the chili powder with chipotle chili powder.
For more heat, add cayenne pepper. Start with 1/4 teaspoon and go from there.
For more Tex-Mex flavor, add 1/2 teaspoon cumin and 1/2 teaspoon coriander.
If desired, you can replace the ground beef with lean ground turkey.
Any color of bell peppers work–if you need to use up colored bell peppers, feel free!
Mix up the shredded cheese–cheddar is great, but so is pepper jack.
We top ours with saltines, Fritos, or Cheez-Its.
We also top ours with chopped green onions or minced yellow, white, or red onions.
- Serving Size: 6