Super flavorful classic beef chili with a secret ingredient! Not super spicy. Adjust thickness to your liking. Freezes really well! Great to make ahead!
1largebell pepper, chopped (2 cups)I prefer yellow or orange for color.
4clovesgarlicminced
2tablespoonstomato paste
Dry Spices & Seasonings:
1tablespoonbrown sugarpacked
1/4cupchili powder
2teaspoons onion powder
2teaspoonscumin
2teaspoons garlic powder
2teaspoonsdry oregano
2teaspoonssaltmore to taste
1/2teaspoonpepper
Canned Goods:
1(28-ounce) cancrushed tomatofire roasted if u can find
1(28-ounce) cantomato puree
2cupslow-sodium beef stockplus more as needed
1(16-ounce) canlight red kidney beansdrained & rinsed
1(16-ounce) canpinto beansdrained & rinsed
Secret Ingredient - (Add at end of cooking process)
1tablespoonbalsamic vinegaroptional
Instructions
Add oil to 6 qt. pot over medium heat. Add ground beef, onion and bell pepper. Stir and break up ground beef - until it's almost all browned. Drain off any excess fat if desired.
Add garlic, tomato paste, brown sugar and spices. Stir for a minute or two. I like the mixture to sizzle a little so the spices release their flavors and the tomato paste darkens a little.
Add crushed tomatoes, tomato puree and 1 cup beef stock and beans - stir to combine.
Bring to a low boil, then reduce heat to simmer. Simmer covered for 3 hours. Stir frequently.
Add more beef stock as need to reach desired consistency. Before serving, I stir in the 1 tablespoon balsamic vinegar. I like the little bit of acid/sweet flavor added to the rich chili. You can omit if you desire.
Notes
Freezes really well for up to 6 months.
Nutrition (approx. data estimated via online nutritional calculator.)