Ingredients
1½tbspcooking oil
1onion
1green bell pepper
3garlic cloves
1½lbground beef
3cupswhole tomatoes,(28 oz), canned, with their juice
2tbsptomato paste
1tbspground cumin
1tspdried oregano
1tspsalt
¼tspfresh ground black pepper
1cuppinto beans,(15 oz), or kidney beans, canned, drained and rinsed
Preparation
In a large saucepan, heat the oil over moderately low heat. Add the onion, bell pepper and garlic and cook for about 10 minutes, stirring, until the vegetables start to soften.
Increase the heat to moderate. Add the ground beef and cook for about 5 minutes, stirring, until the meat is no longer pink.
Stir in the tomatoes, tomato paste, cumin, oregano, salt and black pepper and bring to a simmer.
Reduce the heat and simmer, partially covered, for 10 minutes. Add the beans and simmer for about 5 minutes more, partially covered, until the vegetables are tender and the chili are thickened.
Serve warm, and enjoy!
