Ingredients:
- 1 1/2 cups chopped onion
- 2 pounds ground beef, lean
- 1 tablespoon olive oil
- 1 cup diced red and green bell pepper
- 4 cloves garlic, finely minced
- 1 can (4 ounces) chopped mild green chile peppers, drained
- 1 to 2 tablespoons finely chopped jalapeno chile peppers
- 2 cans (14.5 ounces each) diced tomatoes, undrained (chili style, fire-roasted, or plain)
- 1 can (15 ounces) pinto beans or kidney beans, drained and rinsed, optional
- 1 1/2 tablespoons chili powder
- 1 teaspoon ancho chile powder
- 1/2 teaspoon chipotle chile powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried leaf oregano
- 1/4 teaspoon black pepper
Directions:
In a large skillet over medium heat, brown the ground beef with onions. When beef is no longer pink, add the garlic and bell peppers; cook, stirring, for 2 minutes longer. Add chile peppers, tomatoes, beans (if using), and seasonings. Reduce heat to medium-low and bring to a simmer. Simmer the chili, uncovered, for 15 minutes. Cover and simmer for about 15 to 20 minutes longer.Serve with crackers, cornbread or corn muffins, or a crusty bread.
Serves 6.
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