This chili is my family’s favorite recipe, the one we make all the time with ground beef, cannellini beans, peppers, onions, tomatoes and spices like chili powder.I call it no-alarm chili because there’s no heat to it making it perfect for kids.
INGREDIENTS
russet potatoes
2 tablespoons olive oil
1 large yellow onion, diced
1 bell pepper, diced
4 cloves garlic, minced
salt and fresh black pepper
1 pound extra lean ground beef
1 tablespoon chili powder
½ teaspoons paprika (smoked or sweet)
style="font-family: Verdana, sans-serif;">½ teaspoon ground cumin
1 teaspoon dried oregano, crushed between fingertips
1 can (14 ounce) petite diced tomatoes
1 can (14 ounce) cannellini beans, drained and rinsed
For serving:
shredded sharp cheddar
sour cream
snipped green onions
DIRECTIONS
Preheat the oven to 400 ranges F. Wash and dry the potatoes, prick every one with a fork some times and wrap in foil. region on the middle oven rack and bake till fork smooth, half-hour to at least one hour relying on their size.
In a huge Dutch oven or soup pot warmth the olive oil over medium warmth. upload the onion, pepper, and garlic plus a couple pinches salt and pepper. cook dinner about 5 mins, stirring frequently.
upload the ground red meat to the pot and break it apart because it chefs. when the pork is cooked add the chili powder, paprika, cumin, oregano, 1 teaspoon salt and ¼ teaspoon black pepper. mix it via and allow cook dinner 2 more minutes.
blend inside the tomatoes and beans. turn the heat up a little and convey to a simmer. cook dinner 25 - half-hour, stirring often.
break up the potatoes down the center and spoon chili into them. pinnacle with cheese, bitter cream and inexperienced onions.
