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Categories:
vegetable oil onions green bell pepper chili powder ground cumin salt garlic lean ground beef kidney beans tomatoes tomatoes beef broth
Viewed: 15 - Published at: 3 years agoIngredients
- 1 tablespoon vegetable oil
- 2 onions, peeled and chopped
- 1 green bell pepper, stemmed, seeded, chopped
- 2 tablespoons Gebhardt® Chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 8 garlic cloves, minced
- 2 lbs lean ground beef
- 2 (15 1/2 ounce) cans kidney beans, rinsed and drained
- 2 (15 1/2 ounce) cans diced tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth
Method
- Heat the oil over medium heat in a large soup pot.
- Add the onions, bell pepper, chili powder, cumin and 1/2 teaspoon salt.
- Cook until onions and pepper are translucent.
- Stir in the garlic and cook for 15 seconds.
- Add the beef and increase the heat to medium-high.
- Cook until no longer pink, for about 10 minutes, breaking up the meat with a spoon.
- Stir in the beans, diced tomatoes and their juice, crushed tomatoes, beef broth and another 1/2 teaspoon salt.
- Bring to a boil, reduce to simmer, cover and cook for 45 minutes.
- Remove the lid and continue to simmer at least another 45 minutes, or longer to develop flavor.
- Serve, allowing each person to season their bowl to their liking with salt, pepper, hot sauce, sour cream, grated cheese, and/or chopped onions.
