Description
This chili has a great kick to it, and for those of you who don’t like chunky tomatoes, this one’s for you! (It’s great if you like tomatoes too!)
Ingredients
- 2 ½ pounds lean ground beef
- salt to taste
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped (Optional)
- 3 cloves garlic, pressed
- ¼ cup Worcestershire sauce
- 5 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 2 (12 ounce) bottles chile sauce
- 1 (14 ounce) can beef broth
- 2 cups shredded Cheddar cheese
- ¼ cup chopped jalapeno pepper (Optional)
Instructions
- Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease
- and season with salt to taste. Add the onion
- bell pepper
- and garlic; cook and stir for about 3 minutes. Reduce the heat to medium
- and season with Worcestershire sauce
- chili powder
- cumin and oregano. Cook and stir for another 5 minutes.
- Reduce heat to low
- and stir in the chili sauce
- beef broth
- kidney beans and cannellini beans. Cover
- and simmer for about 35 minutes. Ladle into bowls to serve
- and top with shredded Cheddar cheese and jalapeno.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 6