Target: 6 × 4 inches · landscape

Beef and Kidney Bean Chili

85 min · 6 servings

Ingredients

□ 1 tbsp neutral oil

□ 1 1/2 lb ground beef (85% lean)

□ 1 medium yellow onion, diced

□ 1 green bell pepper, diced

□ 4 garlic cloves, minced

□ 3 tbsp chili powder

□ 2 tsp ground cumin

□ 1 tsp dried oregano

□ 1 (28 oz) can crushed tomatoes

□ 2 (15 oz) cans kidney beans, drained and rinsed

1. Heat oil in a Dutch oven; brown beef well, breaking it into crumbles.

2. Cook onion and pepper until soft. Stir in garlic, chili powder, cumin, and oregano for 45 seconds.

3. Add tomatoes, water, and beans. Simmer uncovered 40 minutes, stirring occasionally, until thick.

4. Season, rest 5 minutes, then serve with cheddar, sour cream, and scallions.

Cook’s note: A slow, uncovered simmer concentrates the chili without a packaged seasoning mix.