Prep: 20 minutes
Cook: 45 minutes • Serves: 8
1-1/2pounds ground beef
1green bell pepper, chopped
1large yellow onion, diced
2tablespoons chopped garlic
2tablespoons chili powder
2teaspoons dried oregano
2teaspoons ground cumin
1teaspoon granulated sugar
1can (28 ounces) diced tomatoes
1can (16 ounces) chili beans
1can (15 ounces) kidney beans, drained and rinsed
1can (15 ounces) tomato sauce
1loaf ciabatta bread for dipping (optional)
Shredded Cheddar cheese and sour cream for garnish (optional)
1. In large saucepot, heat oil over medium-high heat. Add beef and cook 5 minutes or until browned, breaking up meat with back of wooden spoon.
2. Reduce heat to medium. Add pepper, onion and garlic; cook 5 minutes or until onion is translucent. Stir in chili powder, oregano, cumin, salt and sugar; cook 1 minute. Stir in tomatoes with their juice, beans and tomato sauce.
3. Bring to boil; reduce heat to medium-low and simmer 30 minutes, stirring occasionally. Makes about 12 cups. Serve with bread, cheese and sour cream, if desired.
Approximate nutritional values per serving:
367 Calories, 16g Fat (5g Saturated), 58mg Cholesterol,
1353mg Sodium, 30g Carbohydrates, 9g Fiber, 25g Protein