Chili with Beans

Ingredients

• 2 Tbsp olive oil
• 1 medium onion (diced)
• 1 medium red bell pepper (seeded and diced)
• 1 medium poblano pepper (seeded and diced)
• 1 medium jalapeno pepper (seeded and diced)
• 4 medium cloves garlic, minced (OR 1 1/2 tsp garlic powder)
• 2 lbs lean ground beef
• 1 28 oz can crushed tomatoes
• 1 14 oz can tomato sauce
• 1 6 oz can tomato paste
• 1/4 cup dark chili powder
• 2 tsp salt or garlic salt
• 1 1/2 tsp lemon pepper
• 1 1/2 tsp ground cumin
• 1 1/2 tsp smoked paprika OR ancho chili powder
• 1 1/2 tsp Mexican oregano (or 1 tsp Italian)
• 1-2 cups beef stock (plus additional as needed to thin)
• 2 15 oz cans light red kidney beans (drained)
• 1 15 oz can pinto beans, black beans or navy beans (drained)
• Fresh chopped cilantro, jalapeno slices, sour cream, and shredded cheese for serving

Instructions

1. 1

   In a large Dutch oven or heavy bottomed pot, drizzled with olive oil, cook onion, red bell pepper, poblano and jalapeno peppers over medium high heat. Cook for 2-3 minutes until beginning to soften and brown, then add garlic. Cook for 1 minute.

2. 2

   To the pot add ground beef, cooking over medium-high heat for 6-8 minutes or until no pink remains. Drain excess fat from pot.

3. 3

   To the pot add crushed tomatoes, tomato sauce and tomato paste, mix well. Stir in chili powder, salt, lemon pepper, cumin, paprika (or ancho chili powder) and oregano with 1 cup beef stock, stir to combine.

4. 4

   Bring to a gentle boil; reduce heat to low, cover and let simmer for 15 minutes stirring occasionally to prevent sticking.

5. 5

   Add kidney and pintos and stir. Re-cover the pot and let simmer over medium-low for an additional 30-40 minutes or until the beans are soft. Check for thickness, adding more beef stock as needed to thin to your taste.

6. 6

   Serve immediately topped with fresh cilantro, jalapeno slices, sour cream, and shredded cheese, if desired.