This chili has a great kick to it, and for those of you who don't like chunky tomatoes, this one's for you! (It's great if you like tomatoes too!)
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
900 Calories
Recipe Instructions
Step 1
Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
Step 2
Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.
Ingredients
salt to taste
2 cups shredded Cheddar cheese
5 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 medium onion, chopped
1 (14 ounce) can beef broth
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
3 cloves garlic, pressed
¼ cup chopped jalapeno pepper (Optional)
1 green bell pepper, seeded and chopped (Optional)
