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. 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. 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. 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. 4 Ladle into bowls to serve and top with shredded cheese and jalapeño.

Nutrition per serving