2.5 pounds ground beef
1 15 oz can white beans, drained and rinsed
2 28 oz can tomato sauce
1/2 cup of room temperature water
2 cloves garlic, minced
1 large yellow onion, chopped
1 large red pepper, chopped
1 cup chopped carrots
¼ cup chile powder
¼ cup paprika
3 tablespoons ground cumin
1 teaspoon of each S&P
In a large stock pot, on medium heat, brown the ground beef breaking it up with a spoon. Once browned drain fat off (with the leaner meats there is less to drain).
Return to the heat, add onions and garlic, heat until the aromas fill the air and the color of the onions are translucent.
Then add in carrots.
Add in tomatoes and water. Stir to mix well. Reduce heat to a medium low and simmer for 20 minutes.
Then add in s&p, chili powder, cumin and peppers. Let simmer for 20 minutes.
Then add in beans. Turn down the heat to low.
Let chili simmer for an hour, stirring to make sure it’s not sticking to the bottom. At this point the temperature should be lowered enough to just simmer, not be bubbling all over.
And it’s done!
I love to serve it piping hot with colby jack cheese shredded on top, then a few pieces of chopped scallion and a salty avocado/tomato mash. Then eat it with tortilla chips. YUM!
Super easy, right?