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chili with beansOK, so I’m not really sure if chili is considered a soup or not, but Steve requested it for “soup month” so I made it.  Last week we had a really nice time with some new friends and since it was a rainy day, chili was a perfect choice for dinner.

Everyone has their own idea of good chili and what should be in chili.  I like my chili with beans, lots of beans.  I prefer my chili to be a bit on the spicier side, but I tone it down for the kids.  I’m not a fan of chili that is too dry either, so when it’s simmering I keep checking it and add water as necessary.  This is especially important because in our family we serve our chili over white rice, “Steve Style”.

Chili with Beans

  • 1 tablespoon olive oilchili ingredients
  • 1 lb ground beef or ground turkey
  • 1 large or 2 small onions, chopped
  • 1 large red bell pepper, chopped
  • 2 carrots, grated
  • 8 cloves garlic, minced
  • 2 teaspoons oregano
  • 1 tablespoon cumin
  • 1/4 teaspoon cayenne pepper
  • 4-5 tablespoons chili powder
  • 1-2 teaspoons salt
  • 2 bay leaves
  • 1 (28-ounce) can diced tomatoes
  • 3 (15-ounce) cans beans (black, kidney, pinto)

Directions

  1. In a dutch oven or large pot, saute beef in 1 tablespoon of olive oil until brown.
  2. Add onion, red peppers, carrots, and garlic to the beef and saute for 10 minutes.
  3. Add the spices and saute 5 minutes more.
  4. Add tomatoes and beans (with the liquid from the can), cook for 45 minutes or longer, until all the flavors are blended.
  5. If chili is too dry, add 1 or more cups of water to desired consistency.

This chili is great by itself, or over baked potatoes, rice or hot dogs.

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