Game-Day Beef and Bean Chili

Ingredients

• 2 lb ground beef (85% lean)
• 1 large onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1/4 cup chili powder
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1/4 tsp cayenne (optional)
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 cup beef broth
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 1/2 tsp salt
• to serve: cheddar, sour cream, green onions, Fritos or crackers

Steps

1. Brown the beef in a large Dutch oven over medium-high heat, breaking it up, about 8 minutes. Spoon off excess fat.
2. Add the onion and pepper and cook 5 minutes. Stir in the garlic, spices and tomato paste for 1 to 2 minutes.
3. Add the crushed tomatoes, tomato sauce, broth, beans and salt. Bring to a simmer.
4. Cook uncovered on low, stirring now and then, for 45 minutes to 1 hour, until thick.
5. Taste for salt and heat and serve with toppings.

TipChili is better the next day. It keeps 4 days in the fridge or 3 months frozen.