Two Bean Chili Recipe
Ingredients
2 pounds 96% lean ground beef
2 cans (1 pound each) unsalted crushed tomatoes
2 cans (1 pound each) unsalted tomato sauce
2 large onions, chopped
2 large green bell peppers, chopped
4-5 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
2 teaspoons beef bouillon granules
2 cans (1 pound each) kidney beans, drained and rinsed
2 cans (1 pound each) pinto beans, drained and rinsed
3 tablespoons red wine or cider vinegar
2 cups grated nonfat or reduced-fat Cheddar cheese (optional)
Directions
1. Place the ground beef in a 6-quart stock pot, and brown over medium-high heat, stirring constantly to crumble. Drain off any excess fat.
2. Add the tomatoes, tomato sauce, onion, green pepper, herbs and spices, and bouillon granules to the beef, and stir to mix well. Bring the mixture to a boil over high heat. Then reduce the heat to low, cover the pot, and simmer for 15 minutes.
3. Add the beans to the chili, and stir to mix well. Cover and simmer for 20 minutes. Stir in the vinegar.
4. Transfer the chili to a chafing dish or Crock-Pot heated casserole to keep warm.
2. Add the tomatoes, tomato sauce, onion, green pepper, herbs and spices, and bouillon granules to the beef, and stir to mix well. Bring the mixture to a boil over high heat. Then reduce the heat to low, cover the pot, and simmer for 15 minutes.
3. Add the beans to the chili, and stir to mix well. Cover and simmer for 20 minutes. Stir in the vinegar.
4. Transfer the chili to a chafing dish or Crock-Pot heated casserole to keep warm.
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