Classic chili recipe: This copycat chili is made with beef, beans, and topped with Cheddar cheese.
INGREDIENTS
Servings: 6
Extra-virgin olive oil
2 tbsps
Medium onion
1, chopped
Green bell pepper
1, chopped
Celery
2 stalks, chopped
Tomato paste
1 tbsp
Ground beef
1 1/2 lb
Kosher salt
to taste
Ground black pepper
to taste
Crushed tomatoes
1 (28-oz.) can
Chili powder
3 tbsp
Ground cumin
2 tsp
Garlic powder
1 tsp
Kidney beans
1 (15-oz.) can (with liquid)
Pinto beans
1 (15-oz.) can (with liquid)
Cheddar cheese
shredded, for serving
Green onions
sliced, for serving
DIRECTIONS
- Heat olive oil in a pot over medium. Add chopped onion, bell pepper, and celery. Cook for 5 minutes, or until softened. Then, add tomato paste. Stir for 2 minutes. Add beef. Stirring, cook for 6 minutes, until no longer pink. Drain fat.
- Then, add chili, ground cumin, and garlic powder. Season with salt and ground black pepper to taste. Add tomatoes. Add kidney beans and pinto beans. Stir.
- Bring to a boil. Reduce to low. Allow to simmer for 40 minutes, or until the liquid is slightly reduced. Before serving, top with cheese and onions. Enjoy your Copycat Chili!
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