|Serve chili with brown rice and grated cheddar cheese.|
1 tablespoon canola oil
1 onion, chopped
1 clove garlic, minced
1 pound extra lean ground beef
2 cans (28 fl oz) chopped tomatoes with their juice
1 can (19 fl oz) can black beans, rinsed
1 can (19 fl oz) can red kidney beans, rinsed
1 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt and pepper to taste
Grated cheddar cheese (optional)
In a medium sized pot heat oil over medium-high heat. Add onion and garlic and sauté until onions are just getting soft and translucent about 4 minutes. Add beef, turn up heat and sauté with a wooden spoon until cooked and no longer pink.
Add tomatoes. Break up tomatoes with spoon. Add beans, chili powder, cumin, oregano and bay leaf if using. Bring to a boil, once boiling, turn down heat to 1 or 2 so that chili simmers. Simmer for 30 minutes or so, and stir every 5-10 minutes. Season with salt and pepper. Serve with grated cheddar cheese on top.
How to cut a clove of garlic if you do not have a garlic press.
Take a clove from a bulb of garlic. Take off its papery skin. Lay it flat on a cutting board and with the side of the knife pressed against it, smash it. This squishes it. Then take your knife and chop it.
If you only have one can of beans, that’s okay, just use the one.
If Chili becomes too dry while simmering add water or chicken stock until you get the right consistency
You can throw any veggies you want in there….frozen corn is good, carrots, green beans.
Freeze extra chili. Will keep in fridge for two days.