Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons cooking oil

  2. 1 onion , chopped

  3. 1 green bell pepper , chopped

  4. 3 cloves garlic , minced

  5. 1 1/2 pounds ground beef

  6. 3 1/3 cups canned whole tomatoes with their juice (one 28-ounce can), broken up

  7. 2 tablespoons tomato paste

  8. 1 tablespoon ground cumin

  9. 1 teaspoon dried oregano

  10. 1 teaspoon salt

  11. 1/4 teaspoon fresh-ground black pepper

  12. 1 1/3 cups drained and rinsed canned pinto or kidney beans (one 15-ounce can)

Instructions Jump to Ingredients ↑

  1. In a large saucepan, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring, until the vegetables start to soften, about 10 minutes. Increase the heat to moderate. Add the ground beef and cook, stirring, until the meat is no longer pink, about 5 minutes. Stir in the tomatoes, tomato paste, cumin, oregano, salt, and black pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 10 minutes. Add the beans and simmer, partially covered, until the vegetables are tender and the chili thickened, about 5 minutes longer. Variation Add one ten-ounce package of frozen corn, thawed, to the chili along with the beans.


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