1largebell pepper, chopped (2 cups)I prefer yellow or orange for color.
Dry Spices & Seasonings:
2teaspoons onion powder
2teaspoons garlic powder
2teaspoonssaltmore to taste
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)
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.
Freezes really well for up to 6 months.
Nutrition (approx. data estimated via online nutritional calculator.)