Creators
Samara Pardi
Description
This Beef Chili recipe combines ground beef, kidney beans, and vegetables, simmered with flavorful spices, creating a hearty dish perfect for serving on chilly nights or gatherings.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Ground Beef | 8/9 lb | |
Kidney Beans | 8/9 cans | |
Green Bell Pepper | 8/9 | chopped |
Yellow Onion | 8/9 | chopped |
Garlic | 1 7/9 clove | minced |
Canned Diced Tomatoes | 4/9 large can | |
Tomato Paste | 4/9 small can | |
Cumin | 8/9 tsp | |
Dried Oregano | 2/9 tbsp | |
Dried Basil | 2/9 tbsp | |
Italian Parsley | 2/9 cup | chopped |
Olive Oil | 1 1/3 tbsp | |
Salt | 2/9 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- Heat 2 tbsp of olive oil in a large, heavy-bottomed stock pot. Add onions and garlic and soften for about 5 minutes over medium heat.
- Add bell peppers and cook for another 5 minutes, stirring occasionally.
- Add cumin, dried oregano, dried basil and salt & pepper and stir.
- Add tomato paste and mix well.
- Add diced tomatoes with the juice and stir, then turn down to a low heat and simmer for 15 minutes.
- While the tomatoes, onions and peppers are simmering, heat the remaining olive oil in a skillet and add crumble the ground beef into it. Cook on medium heat for about 15 minutes, stirring occasionally until the pieces are uniformly sized and browned.
- Drain liquid from the beans and add them to the stock pot. Heat with the other ingredients for about 5 minutes, then add beef and stir.
- Serve with a parsley garnish.
SUGGESTIONS
- Add some spice with chili-based hot sauce.