My husband and I couldn’t be more opposite when it comes to food. He’s a big meat and potatoes person and I’m more chicken and salads. He loves things like chili so every once in a while I throw him a bone and make a pot just for him. It never even makes it to the freezer, he devours it all in two days flat.
Being that I’m not a chili connoisseur, I have to take his word on this recipe. I was a bit worried while making it cause the crushed tomatoes and tomato paste give it a fairly strong tomato taste. He hates tomatoes, so I thought he’d fuss over it. But surprisingly, he thought this beef chili was very tasty.
Classic Beef Chili
adapted from Chef Mommy
1 lb extra lean ground beef
1 tablespoon minced fresh garlic
2 large green peppers, diced
2 tablespoons chili powder
2 teaspoons cumin
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can red kidney beans (rinsed and drained)
1/2 sweet onion, chopped
2 tablespoons tomato paste
1/2 cup water (optional)
1. Cook the ground beef and garlic in a nonstick skillet breaking apart the meat with a spoon until well browned; drain off any fat then return to skillet.
2. Add in the bell peppers; cook until softened (about 5 minutes). Add in the chili powder and cumin and stir to coat.
3. In the a large dutch oven, mix together tomatoes, beans, sweet onion and tomato paste, then stir in the beef mixture.
4. Cover and cook on HIGH until flavors are blended (about 2 – 3 hours). If your chili looks too think at the end, feel free to add some water to thin it out a bit.