|2 tbsp.||olive oil|
|1||white onion, diced|
|1||green bell pepper, diced|
|1½ tbsp.||kosher salt|
|2 tbsp.||garlic, minced|
|6 oz. can||tomato paste|
|2 lbs.||ground round, 85% lean|
|2 tbsp.||chili powder|
|1 tsp.||garlic powder|
|1 tsp.||onion powder|
|1 tsp.||ground cumin|
|14 oz. can||fire-roasted tomatoes|
|28 oz. can||crushed tomatoes|
|14 oz. can||chili beans|
|14 oz. can||kidney beans, drained|
|To taste||Borden® Cheese Sharp White Cheddar Shreds|
|To taste||oyster or saltine crackers|
|To taste||green onion, thinly sliced|
HEAT a large cast-iron Dutch oven over medium heat. Add the oil, followed by onion and bell pepper. Sprinkle with ½ _teaspoon of the kosher salt, stir to coat and cook until vegetables begin to soften, about 3 minutes.
ADD garlic and cook until fragrant, about 1 minute. Add tomato paste, stirring to combine.
ADD ground round, remaining kosher salt, chili powder, paprika, garlic powder, onion powder and cumin. Stir well to combine. Cook until beef is browned, about 10 minutes, stirring occasionally.
ADD both cans of tomatoes and chili beans. Stir to combine and bring to a simmer for 10 minutes.
STIR in kidney beans. Taste and adjust seasonings as desired.
SERVE with Borden Sharp White Cheddar shreds oyster crackers and thinly sliced green onions.