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This tasty chili is filled with tomatoes, kidney beans, ground round, peppers, onions, and chili powder! This recipe is more tomatoey than chilies that are just meat and beans.
INGREDIENTS
- 2 1/2 lbs. 93% or 95% lean ground chuck I used ground sirloin
- 1 tbsp. sugar
- 2 tsp. salt
- 3 tbsp. chili powder
- 1 tsp. basil
- 6-oz. can Hunt’s tomato paste
- 2 cups onions chopped
- 1 green pepper chopped
- 2 cloves garlic minced
- 1 1/2 tsp. oregano
- 2 8-oz. cans Hunt’s tomato sauce
- 2 16-oz. cans Del Monte whole tomatoes undrained
- 2 16-oz. cans Bush’s kidney beans drained
- cheddar cheese for garnish if desired
- hot, cooked rice
INSTRUCTIONS
- In Dutch oven or chili kettle over medium heat, sauté beef stirring occasionally until red color disappears.
- Keep ground beef in small chunks.
- Pour off fat.
- Add onion, green pepper, garlic, chili powder, oregano, basil; mix well.
- Cook, stirring, until onion and green pepper are tender—about 5 minutes.
- Stir in sugar, salt, tomatoes, tomato sauce, and tomato paste; mix well.
- Bring to boiling, breaking up tomatoes with a fork.
- Simmer slowly, covered, stirring occasionally, until thickened and flavors are blended—about 40 minutes.
- Add beans; simmer, covered, 10 minutes, or until hot.
- Garnish with cheddar cheese if desired.
- Serve over hot cooked rice, if desired.
