Beef Chili
By Connor Forbes
It was rainy and cold around the southland last week. When it rains, I want something to warm my bones. And the ultimate warm your bones meal has got to be chili. I don’t think I need to go that in depth about chili, it’s pretty self-explanatory, so I’ll jump right into the recipe. Let’s make beef chili!
Ingredients
- 1 lb ground beef
- 1 can kidney beans
- 1 can black bens
- 1 can garbanzo beans
- 1 can corn
- 24 ounces beef stock
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Salt and Pepper to taste
To Make
In a large pot or dutch oven over medium heat, add the oil, then the onions, bell peppers and salt and pepper. Cook for a couple minutes until starting to brown. Add ground beef and sear. Chop with spatula to break into smaller pieces. Drain the beans and corn and add to the pot. Mix in the stock and garlic. Simmer for a couple of hours until the constancy is thick.
Serve with sour cream, shredded cheese, fritos, onion, or whatever your favorite chili topping may be. EAT!
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