This chili without tomatoes has a great kick to it. For those of you who don't like chunky tomatoes, this one's for you (and it's great if you like tomatoes too)!
Ingredients
- 2.5 pounds lean ground beef
- salt to taste
- 1 medium onion , chopped
- 1 green bell pepper , Optional
- 3 cloves garlic , pressed
- 0.25 cups Worcestershire sauce
- 5 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 , 12 ounce
- 1 , 15 ounce
- 1 , 15 ounce
- 1 , 14 ounce
- 2 cups shredded Cheddar cheese
- 0.25 cups chopped jalapeno pepper , Optional
Instructions
-
1
Crumble ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off grease and season with salt to taste.
-
2
Add onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce heat to medium and season with Worcestershire sauce, chili powder, cumin, and oregano. Cook and stir for another 5 minutes.
-
3
Reduce heat to low and stir in chili sauce, kidney beans, cannellini beans, and beef broth. Cover and simmer for about 35 minutes.
-
4
Ladle into bowls to serve and top with shredded cheese and jalapeño.
Nutrition Facts
Per serving
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