sandy’s chili

Categories: Soups, Posted by Sandy Bergsten


1 pound ground beef

1 Tablespoon vegetable oil

1 large onion, chopped

1 red pepper, seeded and diced

2 carrots, peeled and diced

2 cloves garlic, minced

2 Tablespoons hot chili powder

1 tsp ground cumin

1 can beef broth

2 cups tomato sauce

1 14-ounce can petite diced tomatoes

1 16-ounce light kidney beans, rinsed

salt and pepper to taste


Steamed white rice

Chopped onion

Chopped cilantro

Grated cheese

Sour cream



Sauté the ground beef until brown in a large pot over medium heat. Remove the meat from the pot and drain.

Add 1 tablespoon vegetable oil to the pot. Over medium heat sauté the onion, red pepper, carrot and garlic until softened, about 5-10 minutes. 

Return the meat to the pot. Stir in the chili powder and cumin.

Add the beef broth, diced tomatoes, tomato sauce and kidney beans. Bring to a boil and reduce to a simmer. Stir occasionally until reduced by one quarter.

Season with salt and pepper.

If desired serve over steamed rice and top with chopped onion and cilantro, grated cheese and a dollop of sour cream


Serves 4

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