Hot chili for a cold night

Posted on February 14, 2019 by from Canada Beef Inc.

4 lbs (2 kg) medium ground beef

1 tsp salt

0.50 tsp black pepper

0.33 cup canola oil

8 tbsp chili powder

1 tbsp ground cumin

2 tsp ground coriander

3 garlic cloves, minced

2 EACH sweet red and green peppers, diced

1 large onion, diced

1 can (28 oz/796 mL) crushed tomatoes

1 can (5-1/2 oz/156 mL) tomato paste

2 low-sodium beef broth

1 (19 oz/540 mL) red kidney beans, drained and rinsed

Chopped green onion and shredded cheese for garnish (optional)

Cook ground beef over medium-high heat in Dutch oven with salt and pepper, breaking up with wooden spoon until browned and cooked through. Pour into a colander in the sink, removing the meat from the pot and draining.

In the same pot, preheat the oil over medium-high heat. Add the chili powder, cumin, and coriander; heat, stirring for 1 minute. Add the garlic, red and green peppers, and onion; sauté for 5 minutes, stirring often. Stir in the crushed tomatoes, tomato paste, stock and bay leaf. Bring to boil; reduce heat to medium-low and simmer, stirring occasionally for 15 minutes.

Stir in the cooked ground beef and kidney beans and increase heat to medium to bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally. Remove bay leaf and adjust seasoning to taste. Top each serving with chopped green onion or shredded cheese if desired.