Chili Con Carne

🧂 Ingredients

• 2 lbs ground beef
• 2 tablespoon olive oil

  (extra virgin)
• 2 medium yellow onions

  (or white onions, chopped)
• 2 teaspoon minced garlic

  (about 2 cloves)
• 1 medium red bell pepper

  (or green, chopped)
• 1 ½ teaspoon salt
• 2 tablespoon chili powder
• 3 tsps beef bouillon granules

  (or 3 bouillon cubes)
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 29 oz canned diced tomatoes

  (undrained, *see note)
• 1 cup water
• 16 oz kidney beans

  (undrained)

Instructions

• 1 Place a Dutch oven on the stove top over medium heat. Brown the ground beef for
  5-7 minutes or until no pink remains and use a wooden spoon or spatula to
  crumble the beef as it cooks. Drain and set aside.
• 2 Heat 2 tablespoons of extra virgin olive oil in the same pot then add the onions
  and saute until tender, about 2-3 minutes. Add the minced garlic and cook for 1
  minute more.
• 3 Stir in the bell pepper, chili powder, bouillon granules, cayenne, cinnamon,
  cumin, oregano, and salt. Stir to combine and let cook for 2 minutes longer.
• 4 Return the browned beef to the pot along with the canned diced tomatoes. Stir in
  the water and bring the chili to a boil. Reduce the temperature, cover, and let
  simmer for 1 hour.
• 5 Stir in the kidney beans (without draining them) and allow to cook until heated
  through. Remove from heat and serve with desired toppings.

Nutrition Info