Equipment
- Casserole pan
Ingredients
- 450 g Ground beef (you can mix the beef with pork)
- 1 Yellow onion diced
- 1 Red onion diced
- 400 g Red kidney beans (1 can)
- 1 Red pepper diced
- 400 g Petite diced tomatoes (1 can)
- 400 g Tomato sauce (1 can)
- 2 tbsp Tomato paste
- Fresh hot pepper or
- 2 1/2 tbsp Chili powder
- 1 tbsp Garlic powder
- 1 tbsp Coriander
- 1 tbsp Ground cumin
- 1/2 tsp Ground black pepper
- 1/4 tsp Ground cayenne pepper
- 1 1/2 tsp Salt
- 2 tbsp Sugar
- 1 tbsp Olive oil
- 50 g di formaggio tipo Cheddar
- 1 1/2 cups Beef broth
Instructions
- Add the oil to the casserole pan and place it over a medium-high heat for a couple of minutes. Add the diced onion and the diced red pepper and cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes until the beef is browned, stirring occasionally.
- Add the tomato paste, the spices, the sugar, the garlic, salt and pepper, Stir until well combined.
- If you use dried beans, you need to rehydrate them in fresh water for about 8-10 hours. Add the drained beans to the pot, beef broth, diced tomatoes and tomato sauce. Stir well
- Bring the liquid to a low boil. Then reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 25 minutes. Stirring occasionally.
- Remove the pot from the heat and let the chili rest for about 10 minutes before serving.