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Ingredients

3 tablespoons vegetable oil, divided 2 medium bell peppers, chopped 1 large onion, chopped 2 cloves garlic, chopped 2 pounds ground beef 2 (16 ounce) cans crushed tomatoes 2 cups beef broth ¼ cup chili powder 3 tablespoons tomato paste 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon salt ¼ teaspoon cayenne pepper 1 (16 ounce) can red kidney beans, drained 1 (16 ounce) can black beans, drained

Nutrition Info

366.8 calories carbohydrate: 26.6 g cholesterol: 55.7 mg fat: 19.6 g fiber: 9.7 g protein: 23.3 g saturatedFat: 6.4 g servingSize: - sodium: 904.9 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion, saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef, cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture, bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
Add kidney beans and black beans, simmer until beans are heated through, about 15 minutes.

10 servings

A classic ground beef and beans chili, updated!