Beef Chili

A thick, smoky pot of ground beef, kidney beans and tomatoes simmered with chili powder and cumin.

65 min 6 servings Easy american

Ingredients

• 2 tbsp sunflower oil
• 1 pcs onion
• 1 pcs red bell pepper
• 3 clove garlic
• 600 g ground beef
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 400 g canned crushed tomatoes
• 480 g canned kidney beans
• 240 ml water
• 1 tsp salt

Steps

1. Dice 1 onion and 1 red pepper into small cubes.
2. Mince 3 garlic cloves.
3. Heat 2 tbsp of oil in a large pot over medium-high heat.
4. Cook the onion and pepper for 5 minutes until soft.
5. Add the garlic and stir for 30 seconds.
6. Add 600 g of ground beef and break it up with a spoon.
7. Cook the beef for 8 minutes until browned and no pink remains.
8. Stir in 2 tbsp of tomato paste, 2 tbsp of chili powder, 1 tsp of cumin and 1 tsp of oregano.
9. Cook for 2 minutes, stirring, until fragrant.
10. Pour in 400 g of crushed tomatoes and 240 ml of water.
11. Add 1 tsp of salt and stir.
12. Bring the chili to a boil.
13. Lower the heat and simmer, partly covered, for 30 minutes.
14. Drain and rinse 480 g of kidney beans.
15. Add the beans to the chili.
16. Simmer for 15 more minutes until the chili is thick, then serve hot.