All-American Beef Chili

All-American Beef Chili

2 Tbsp vegetable oil
2 medium onions, chopped
1 red bell pepper, stemmed, seeded and chopped
1/4 cup chili powder
1 Tbsp ground cumin
1/4 to 1/2 tsp cayenne pepper
About 1 tsp salt, or to taste
6 cloves garlic, minced
2 pounds (85 percent lean) ground beef
2 cans (15 ounces each) kidney beans, rinsed
1 can (28 ounces) diced tomatoes
1 can (28 ounces) tomato purée
Fresh ground black pepper

Heat oil in a large Dutch oven over medium heat until shimmering. Add onions, bell pepper, chili powder, cumin, cayenne and 1/2 teaspoon salt. Cook until vegetables have softened, about 7 minutes. Stir in garlic and cook 15 seconds.

Add beef and increase heat to medium-high. Cook until no longer pink, breaking up beef with a spoon. Stir in beans, diced tomatoes with their juice, tomato purée, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook 45 minutes.

Remove lid and continue to simmer 45 minutes. Stir occasionally. Season with salt and pepper to taste before serving.

Serves 8. Enjoy. Marilyn.