Sunday-Night Chili

Sunday-Night Chili
Raymond Hom
You can make this hearty chili up to 3 months in advance and freeze, then reheat on game day.

Get the recipe.
Serves 8
preparation
20
minutes
cooking
65
minutes

Ingredients

2
tablespoons
olive oil
1
large onion, chopped, plus more for serving
2
green bell peppers, chopped
4
cloves garlic, chopped
kosher salt and black pepper
1 1/2
pounds
ground beef
1/4
cup
tomato paste
2
tablespoons
chili powder
2
teaspoons
ground cumin
2
28-ounce cans diced tomatoes
2
15.5-ounce cans kidney beans, rinsed
cut-up avocado and sour cream, for serving

Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell peppers, garlic, and ¼ teaspoon each salt and black pepper and cook, stirring occasionally, until tender, 12 to 15 minutes.
  2. Add the beef, increase heat to medium-high, and cook, breaking up the beef with a spoon, until no longer pink, 8 to 10 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 2 minutes.
  3. Add the tomatoes (with their juices), beans, ½ cup water, 1 teaspoon salt, and ½ teaspoon black pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 25 to 30 minutes. Serve with the avocado, onion, and sour cream.

 

Charlyne Mattox
October 2012

Nutritional Information

  • Per Serving
  • Calories 294
  • Fat 11 g
  • Sat Fat 3 g
  • Cholesterol 51 mg
  • Sodium 918 mg
  • Protein 23 g
  • Carbohydrate 22 g
  • Sugar 8 g
  • Fiber 7 g
  • Iron 5 mg
  • Calcium 66 mg
What does this mean? See Nutrition 101.