Sunday, October 28, 2012

Hearty Chili

Everyone is gearing up for Hurricane Sandy around here.  The local schools are closed, some until Tuesday and my office is closed tomorrow!  So what could be better on cold rainy day than a bowl of warm, hearty chili?  This hearty chili is satisfying with chunks of ground beef, vegetables and red kidney beans.  You can quickly put this chili together within an hour for an easy weeknight dinner.  This would also be a perfect game day chili to share with family and friends.  Serve with shredded cheese, green onions, and/or sour cream.  Top with some tortilla chips or corn chips for extra crunch.  Enjoy!

Hearty Chili 

2 tablespoons oil (vegetable or olive oil)
1 ½ cup red onion, diced (½ large red onion)
1 cup diced peppers
1 pound ground beef
15 ounce can diced tomatoes with green chilies
28 ounce crushed tomatoes
15 ounce can red kidney beans
freshly ground black pepper
1 teaspoons cumin
2 tablespoons chili powder


In a large heavy pan or dutch oven, over medium heat, add in oil and onions.  Cook for about 3 to 4 minutes.

Add in peppers and cook for about 3 to 4 minutes, until vegetables are tender.

Next, add in ground beef.  Season with salt, pepper, and cumin.  Cook for about 5 minutes until beef is lightly browned.

Stir in diced tomatoes, beans and crushed tomatoes.

Stir in chili powder.

Cover and cook on low for at least 30 minutes.

Serves 6 to 8.

Top with shredded cheese, sliced green onions, and/or sour cream.