Cook at home

Smoky Beef and Bean Chili

A big pot of ground beef chili with kidney and black beans, tomatoes and chili spices that reheats well all week.

Ingredients

• 1 3/4 lb ground beef
• 1 onion, diced
• 1 bell pepper, diced
• 4 clove garlic, minced
• 3 tbsp chili powder
• 2 tsp cumin
• 2 tsp smoked paprika
• 1 tsp oregano dried
• 1 tsp salt
• 2 cup canned tomatoes, crushed
• 2 tbsp tomato paste
• 1 can kidney beans, drained
• 1 cup black beans, drained
• 2 cup beef broth
• 1 tbsp vegetable oil

Steps

1. Heat the oil in a large pot over medium-high heat and brown the beef for 8 minutes, breaking it up, until cooked through to 160 F (71 C).
2. Add the onion and bell pepper and cook 5 minutes until softened, then stir in the garlic, chili powder, cumin, smoked paprika, oregano and salt for 1 minute.
3. Add the tomatoes, tomato paste, beans and broth and bring to a boil.
4. Reduce the heat and simmer uncovered for 30 to 35 minutes, stirring now and then, until thick.
5. Cool and divide into 5 containers; it keeps 4 days refrigerated or 3 months frozen.