Chili Con Carne (TruLocal)
5
Points®
Total time: 1 hr 15 min • Prep: 0 min • Cook: 1 hr 15 min • Serves: 4 • Difficulty: Easy
Feeling a little "chili"? This chili con carne by Stephanie Kay Nutrition will warm you right up! Hearty, flavourful, and filling, this is the perfect meal for those cozy nights in.
Ingredients
Olive oil
2 tbsp(s), or butter
TruLOCAL Ground Beef (1 lb)
1 serving(s)
Sweet onions
1 medium, diced
Bell pepper
1 item(s), medium, Red, diced
Roasted jalapeno peppers
1 pepper(s), seeded and minced
Chili powder
1 tbsp(s)
Ground cumin
2 tsp(s)
Ground oregano
1 tsp(s)
Cayenne pepper
1 tsp(s), optional, for extra heat
Sea salt
1 tsp(s)
Garlic
4 clove(s), large, minced
Uncooked lean ground beef
1 pound(s)
Canned unsalted tomato paste
2 tbsp(s)
Balsamic vinegar
1 tbsp(s)
No salt added diced tomatoes
14 oz
Canned kidney beans
14 oz, strained and rinsed
Canned condensed beef broth bouillon or consomme
1 cup(s), or stock
Sea salt
1 pinch(es), to taste
Black pepper
1 pinch(es), to taste
Instructions
1
In a large Dutch oven or oven-proof pot on medium-high, heat the butter or olive oil.
2
Add onion, bell pepper and jalapeño to the pot and cook, stirring often, for 5-7 minutes until vegetables soften.
3
Add chili powder, cumin, oregano, cayenne (optional) sea salt and minced garlic, and cook for another 1 minute until fragrant.
4
Add ground beef and cook, breaking up the meat with a spoon until no longer pink, approximately 5 to 7 minutes.
5
Add in tomato paste and balsamic vinegar and mix to coat the beef. Add kidney beans and ½ cup broth, stir to combine, reduce heat and cover with lid to a low simmer for 20 minutes.
6
Pour in crushed tomatoes and remaining ½ cup broth, and continue to cook on a simmer for an additional 30 minutes.
7
Remove from heat and season to taste as needed.
8
Enjoy!
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