Serves 6-8
Prep Time – 10-15 minutes
Cooking Time – 1 hour
Total Time – 1:10-1:15
Ingredients:
- 1 pound ground beef (If vegetarian add an additional 1 can of kidney and 1 can of pinto beans)
- 2 tablespoons olive oil
- 1/2 medium yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cumin
- 2 garlic cloves, minced
- 1 16-ounce can red kidney beans
- 1 16-ounce can pinto beans
- 1 16-ounce can black beans
- 2 cups beef stock or water
- 1-3 tablespoons chili powder, to taste
Instructions:
If using ground beef, brown in a pan over medium-high heat until done, drain the fat off. In a separate pan over medium heat add the olive oil, onion, bell pepper, salt, pepper, and cumin. Cook until the onion is translucent, add the garlic and remove from heat. In a stockpot over medium-high heat add the beans, including liquid, and add the meat or extra beans, onion mixture, beef stock or water, and chili powder. Bring to a boil then turn down to low and cook for 1 hour or more. If the chili is too thin, bring to a boil and stir until it is the right consistency, or add crushed saltine crackers.