Servings
8
Prep Time
15 Min
Cook Time
25 Min
Ingredients
| 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. | paprika |
| 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 |
Steps
| 1 |
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.
|
| 2 |
ADD
garlic and cook until fragrant, about 1 minute. Add tomato paste, stirring to combine.
|
| 3 |
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.
|
| 4 |
ADD
both cans of tomatoes and chili beans. Stir to combine and bring to a simmer for 10 minutes.
|
| 5 |
STIR
in kidney beans. Taste and adjust seasonings as desired.
|
| 6 |
SERVE
with Borden Sharp White Cheddar shreds oyster crackers and thinly sliced green onions.
|
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