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Chili


  • Author: kelsey nixon
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 2 teaspoons olive oil
  • 2 pounds ground chuck
  • 1 stalk celery, chopped
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1/4 cup tomato paste
  • One 28-ounce can crushed tomatoes
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • Two 15-ounce cans red kidney beans
  • Shredded Cheddar, for serving
  • Chopped fresh chives, for serving
  • Sour cream, for serving

Instructions

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Brown the ground chuck until no longer pink. Add the celery, onions, bell peppers and garlic. Cook just until the vegetables start to soften, 3 to 5 minutes.

Add the tomato paste and stir to coat the vegetables. Next, add the crushed tomatoes, chili powder, cumin and cayenne. Bring to a boil, then reduce the heat and simmer, 45 minutes.

Add the beans to the liquid and simmer to heat through. Serve the chili topped with shredded Cheddar, chives and sour cream.