Ingredients

The following ingredients have 4 Servings
  • 1-1/2 pounds lean ground beef
  • 1 tablespoon olive oil
  • 1 large green bell pepper, chopped (about 1-1/2 cups)
  • 1 medium yellow onion, chopped (about 1-1/2 cups)
  • 1 tablespoon freshly minced garlic
  • 1 (32-ounce) container beef broth (4 cups)
  • 1 (28-ounce) can diced tomatoes in juices
  • 3 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 1 (16-ounce) can dark red kidney beans, rinsed and drained
  • 1 (16-ounce) can light red kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • Your favorite toppings

Instruction

  • Brown ground beef in a medium dutch oven or soup pot over medium high heat, crumbling beef with a wooden spoon while it is cooking.  Place beef in a colander to drain grease and set aside.
  • Return dutch oven or pot to burner and add olive oil.  Once olive oil is heated, add green pepper, onion and garlic.  Saute until vegetables are tender, stirring frequently (about 2-3 minutes).
  • Add drained beef, beef broth, tomatoes in juices, tomato paste, spices, bay leaves and beans.  Stir to combine.
  • Bring to a gentle boil over medium high heat.  Reduce heat to maintain a simmer.  Cover and simmer for 30 minutes, stirring occasionally.  Remove and discard bay leaves.
  • Top with desired toppings.