Mom's Classic Beef Chili
Description
Full of beef, tomatoes, and 2 kinds of beans, Mom's classic beef chili is perfect for your fall and winter recipe rotation.
Ingredients
•
3 tablespoons vegetable oil, divided
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2 medium bell peppers, chopped
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1 large onion, chopped
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2 cloves garlic, chopped
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2 pounds ground beef
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2 (16 ounce) cans crushed tomatoes
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2 cups beef broth
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1/4 cup chili powder
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3 tablespoons tomato paste
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2 teaspoons ground cumin
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1 teaspoon dried oregano
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1 teaspoon salt
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1/4 teaspoon cayenne pepper
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1 (16 ounce) can red kidney beans, drained
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1 (16 ounce) can black beans, drained
Directions
1
Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
2
Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
3
Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
4
Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.