Hearty Beef Chili recipe
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Ingredients
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2 tablespoons vegetable oil
2 yellow onions, diced
1 red bell pepper, diced
5 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
2 pounds lean ground beef
1 ½ teaspoons salt
2 (15 ounce) cans kidney beans, rinsed and drained
2 cups College Inn® Beef Broth
1 (14.5 ounce) can Contadina® Diced Tomatoes, undrained
2 teaspoons apple cider vinegar
Shredded Cheddar cheese
onion, chopped
Sour cream
Sliced green onions
Cilantro leaves
Nutrition Info
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559.5 calories
carbohydrate: 36.5 g
cholesterol: 111.9 mg
fat: 27.2 g
fiber: 12.6 g
protein: 42.6 g
saturatedFat: 9.6 g
servingSize: -
sodium: 1662.7 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -
Directions Hearty Beef Chili
Directions
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Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add onions and bell pepper and cook until softened, about 8 minutes. Stir in garlic, chili powder and cumin and cook until fragrant, about 30 seconds.
Add beef and salt and cook about 8 minutes until beef is no longer pink, breaking the meat into small pieces with a wooden spoon.
Stir in beans, broth and tomatoes. Simmer over medium heat, stirring occasionally, until the flavors meld, about 1 hour. Stir in vinegar. Serve with toppings, as desired.