1 small green bell pepper, seeded and diced (about 1/2 cup)
2 large cloves garlic, finely chopped
1/4 cup chili powder, plus more to taste
2 tsp dried oregano
1 1/2 tsp ground cumin
3 15-oz cans red kidney beans, drained and rinsed
1 28-oz can diced tomatoes
1 15-oz can tomato sauce
1 10-oz bag frozen corn kernels
Sour cream, for serving
Grated cheddar cheese, for serving
Instructions
Heat 2 tbsp olive oil in a large pot over medium-high heat. Brown the ground beef, breaking it up with a fork, until cooked through, 7 to 8 minutes. Season the beef with 1/2 tsp each salt and pepper. Using a slotted spoon, transfer the beef to a paper towel-lined plate.
Heat the remaining 1 tbsp olive oil in the pot. Add the onion, bell pepper and garlic and saute until softened, about 5 minutes. Stir in the chili powder, oregano and cumin and cook for 1 minute.
Return the beef to the pot. Stir in the beans, tomatoes, tomato sauce, corn, 1 1/2 cups water and 2 tsp salt. Simmer 30 to 45 minutes. Taste and add more chili powder, if desired.
Ladle the chili into serving bowls and top with a dollop of sour cream and a sprinkling of cheddar cheese.
Originally Submitted
9/15/2011
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