Cold-weather chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean ground beef |
| ¼ | cup | Pure olive oil |
| 2 | tablespoons | President's Choice Chopped |
| Garlic in Oil | ||
| 3 | Medium onions, chopped | |
| 2 | Red peppers, chopped | |
| 1 | can | (796mL) Italian-Style Plum |
| Tomatoes | ||
| 2 | tablespoons | Chili powder |
| 1 | teaspoon | Dried oregano |
| 2 | Bay leaves | |
| 1 | can | (540mL) Red Kidney Beans |
| 1 | Jar (850mL) Extra-Chunky | |
| Mild Salsa Picante | ||
Directions
Brown beef and drain excess fat. In a large stew pot, heat olive oil and saute onions and red peppers with garlic. Add plum tomatoes with their juice and break up. Add chili powder, oregano, bay leaves, salsa and meat. Cook at a low simmer for 1 hour. Fifteen minutes before serving, remove bay leaves and add kidney beans and sauce and heat through.