Hot Chili

This isn't a super-hot, 5-alarm chili. Just a nice, easy chili with a little kick. It's a little different than the sweet and hot chili I usually make.


I found this recipe over on the Calphalon website. I'm not sure why I was there, but I of course ended up in the recipe section.

Makes: 8 servings
Prep time: 25 minutes
Cook time: 45 minutes
Printable Recipe

Ingredients:

• 3 lbs lean ground beef
• 3 T olive oil
• 1 clove garlic, diced
• 1 large white onion, diced
• 1 large green bell pepper, chopped
• 1 T ground cumin
• 3 T chili powder
• 2 t cayenne pepper
• 1 t dried oregano
• 3 dried bay leaves
• 1 (29 oz) can diced tomatoes
• 1 (15 oz) tomato sauce
• 1 (15 oz) can kidney beans
• Toppings (shredded cheese, onion, jalapeños, etc)

1. Preheat a Dutch oven over medium-high heat.

2. Add oil and heat for 1 minutes.

3. Add garlic and cook for 30 seconds.

4. Add in the beef, onion, bell pepper, cumin, chili powder, cayenne pepper, and oregano. Cook until meat is browned, stirring occasionally.

5. Drain any excess fat.

6. Stir in the bay leaves, tomatoes (and their sauce), tomato sauce and beans (do not drain).

7. Bring to a boil then reduce the heat to a simmer and let simmer, uncovered, for about 45 minutes or until the chili has thickened.

8. Season to taste with salt and pepper. Server with desired toppings.