Chili with Beans and Chiles Recipe

2      Reviews by:    Aaron Jones   Robust individual flavors characterize this chili made with ground beef, onion, bell pepper, canned beans and tomatoes, tomato paste, beef stock, garlic powder, mild green chile, oregano, chili powder and cumin. Food Category:    Soup Cuisine Origin:    Southern    Servings:12 Nutrition facts:723 calories9.4 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   1 Hour Total Time:   1 Hour 25 Minutes

INGREDIENTS

• 3 lb. ground beef
• 1 medium onion, chopped
• 1 bell pepper, seeded and deveined, chopped
• 2 14.5 oz cans kidney beans, undrained
• 2 14.5 oz cans pinto beans, undrained
• 2 cups beef broth
• 1 14.5 oz can tomatoes, diced
• 1 6oz can tomato paste
• 1 4 oz can mild green chiles, diced
• 1 tsp. Worcestershire sauce
• 2 tsp. cumin, ground
• 1 Tbl. oregano, dried
• 2 Tbl. chili powder
• 1 Tbl. garlic powder
• 1 1/2 tsp. salt
• oil
• water, as needed

DIRECTIONS

• Add 1 Tbl. oil to skillet over medium heat. Add onion and bell pepper and saute until tender. Set aside. Add 1 Tbl. oil to 8 qt pot over medium heat. Add ground beef, crumbled, and cook to just brown. Drain in colander. Return to pot - off heat.
• Add canned beans to meat in pot. Stir well. Add beef stock, stir. Add onions and bell pepper, stir well. Return pot with meat mixture to medium-high heat and bring to boil. As liquid reaches boiling, add tomatoes and stir well. Add tomato paste, stir well. Add chiles, stir. Reduce heat to medium low.
• Add Worcestershire sauce, cumin, oregano, chili powder and salt, stirring well. Reduce heat so chili is at a low simmer.
• The chili will actually be better the longer is simmers as the ingredients meld together and infuse the chili with the flavors. Stir frequently and add water as necessary to prevent sticking to pot. Enjoy! (Makes 1 1/2 gallons - freezes well.)

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