Beef Chili

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 lbs extra lean ground beef
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 small sweet red pepper, chopped
• 3 cloves garlic, minced
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 16 ounces canned tomatoes, coarsely chopped and juice reserved
• 1 1/2 tablespoons canned tomato paste
• 14 1/2 ounces nonfat beef broth
• 1 teaspoon bay leaves, crumbled or 1 whole bay leaf
• 1 1/2 teaspoons red wine vinegar
• 1/8 teaspoon table salt, to taste
• 1/8 teaspoon black pepper, to taste

Recipe

• 1 1.
• 2 heat large dutch oven covered with cooking spraty over medium-high heat.
• 3 add beef and cook until browned, stirring frequently, about 5 minutes.
• 4 2.
• 5 remove beef from pan and pour out excess fat.
• 6 reduce heat to medium-low.
• 7 add onion and peppers; cook until golden, stirring frequently, about 5 minutes.
• 8 add garlic, chili powder, cumin and oregano, and cook 30 seconds more, stirring constantly.
• 9 add tomatoes and juice, tomato paste, beef broth, bay leaf and vinegar.
• 10 bring to a boil.
• 11 reduce heat to low and simmer, uncovered, until slightly thickened, about 20 minutes.