tarheel tailgating chili

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

3 tablespoon(s) olive oil (i use evoo)

2 pound(s) ground beef

1 medium - large onion chopped

1 medium green pepper chopped

3 clove(s) garlic chopped fine

1/4 cup(s) chili powder or more to taste

1 1/2 teaspoon(s) dried cumin

2 teaspoon(s) dried oregano

19 oz can(s) cannellini beans rinsed and drained

27 oz can(s) pinto beans rinsed and drained

1 teaspoon(s) kosher salt

1 teaspoon(s) freshly ground pepper

28 oz can(s) whole peeled tomatoes crushed by hand with liquid reserved

15 oz can(s) tomato sauce

1 1/2 cup(s) water

Directions:

1. Heat 2 Tbl. of the olive oil in a Dutch oven over medium high heat. Thoroughly brown the ground beef, breaking it into small pieces as it cooks. Season the meat with salt and pepper to taste. Transfer the cooked meat to a plate lined with layers of paper towels to absorb any grease.
2. Heat the additional 1 Tbl. of olive oil in the pot from which the meat has been removed. Add the onion, green pepper and garlic and sauté until softened (4-5 minutes) Stir in the chili powder, cumin and oregano, mixing well. Cook for an additional minute.
3. Return the ground beef to the pot and stir in the drained beans, crushed tomatoes, tomato sauce, and water along with 1 tsp of salt and 1 tsp of pepper. Simmer for 45 minutes. After 45 minutes, taste the mixture and add more chili powder to taste.
4. Serve as is or top with shredded cheddar or sour cream.
5. I usually serve cheddar cornbread scones alongside the chili.

By RecipeOfHealth.com