Thursday, February 22, 2007


1 pound ground beef
1 onion, diced
1 bell pepper, diced
1 package mild chili seasoning mix (such as McCormicks)
2 (14.5 oz) cans diced tomatoes
3 cups beef broth
1 (14.5 oz) can chili beans (with chili sauce)
2 (14.5 oz) cans kidney beans
2 tablespoons tomato paste
Additional Chili Powder and Cumin (optional)
Grated cheddar cheese and sour cream for topping.

Brown ground beef in a soup pot over medium high heat. Drain any grease. Add onion and bell pepper, cooking until softened- about 5 minutes. Add seasoning packet. Stir to combine, cook for 1 minute. Add tomatoes, cook for another 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 30 minutes- add any additional seasonings as desired. Chili is ready to serve, or continue simmering until needed or refrigerate. Chili is always better the next day. Top with cheese and sour cream before serving.

For a thicker chili, eliminate 1 cup of beef broth and use 1 whole small can of tomato paste. You will want to add some chili powder and cumin in this case. You can also add jalapenos with the onion if you want a lot of heat in your chili.

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