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Ingredients

  • 2 pounds beef (ground or extra lean acceptable)
  • 1 large onion, diced
  • 1 red pepper, diced
  • 2 14.5-ounce cans diced tomatoes, with juice
  • 2 16-ounce cans black beans, drained
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tbsp cooking oil

Preparation

Mix all dry spices in a bowl and set aside.

In large pot, heat cooking oil and cook onions and red pepper over medium-high heat until onions are translucent, about 5 minutes.

Add ground beef. Cook until no pink remains in beef.

Add spices and stir until beef and onions are evenly coated. Cook for 1-2 minutes, stirring frequently.

Add diced tomatoes and beans. Cook over medium-high heat until chili starts a slow boil.

Reduce heat, cover and let simmer for 30 minutes.

Serve with shredded cheese and sour cream.