Ingredients
The following ingredients have 7 Servings
- 1/2 tablespoon ground cumin
- 1/2 tablespoon dried oregano
- 1 tablespoon chili powder
- 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
- 2 tablespoons olive oil
- 1-1/2 cups chopped yellow onion
- 1 cup chopped green bell pepper
- 1 (7 ounce) can chopped green chiles or up to 1/4 cup of jalapeno peppers, or to taste
- 2 pounds ground chuck
- 3 garlic cloves, minced
- 1 tablespoon granulated sugar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons hot sauce, or to taste
- 1 (28 ounce) can whole tomatoes, undrained, chopped
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups beef stock or broth
- 2 bay leaves
- 3 (15 ounce) cans light kidney beans, drained and rinsed, divided
- Kosher salt and freshly cracked black pepper, to taste
Instruction
- Mix together the chili seasonings; set aside.
- Heat the oil in a large heavy bottomed soup pot over medium-high heat. Add the onion, bell pepper, and green chilies or jalapenos; saute until tender, about 5 minutes.
- Add the ground beef and cook for about 10 minutes or until meat is no longer pink. Add the garlic and cook another minute. Drain off excess fat if needed.
- Add the chili seasonings, sugar, Worcestershire, hot sauce, tomatoes, beef stock and bay leaves; bring to a boil. Reduce heat and simmer, uncovered, for about 40 minutes or until liquid is significantly reduced.
- Drain one can of the kidney beans, mash and add to the chili.
- Rinse and drain well the remaining two cans of beans, add to the chili, taste, season with salt and pepper and continue cooking on a low simmer, about 20 minutes longer.
- Stir, taste and adjust seasonings, as needed.
