Beef Chili

Ingredients:
2 pounds ground beef
1 can (28 ounce) crushed tomatoes, undrained
1 can (14-1/2 ounce) diced tomatoes with mild green chilies
1 can (14-1/2 ounce) regular or reduced-sodium beef broth
1 bottle (12 ounce) regular or light beer
1 medium yellow onion, diced
2 medium green, red, yellow or orange bell peppers, diced
1 can (6 ounce) tomato paste
1/3 cup chili powder
1 large jalapeño pepper, seeded and finely chopped
2 T. garlic, minced
1 T. ground cumin
1 tsp. dried oregano leaves
Lime wedges and baked tortilla chips (optional)

Toppings:
Sliced cherry tomatoes
Sliced green onions
Sliced serrano or jalapeño peppers
Chopped onion

Instructions:
Heat stockpot over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings.

Add tomatoes, beef broth, beer, onions, bell peppers, tomato paste, chili powder, jalapeño pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.

Stir in black beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.

Season with salt and black pepper, as desired. Garnish with toppings as desired. Serve with lime wedges and baked tortilla chips, if desired.

Note: You can add beans if you like, but, don't put the name "Texas" on it. 2 cans 

Posted via email from WellCare