Dad’s Chili

"This is my dad’s chili recipe passed down from his mother. It’s spicy and so flavorful from the cumin."

Prep Time

30 min

Cook Time

2 hours

Paired With

Merlot

Main Protein

Beef

Ingredients

IngredientQuantity
d: 4 Ingredients 1 1/2 tablespoons cooking oil 1 onion, chopped 1 green bell pepper, chopped 3 cloves garlic, minced 1 1/2 pounds ground beef 3 1/3 cups canned whole tomatoes with their juice (one 28-ounce can), broken up 2 tablespoons tomato paste 1 tablespoon ground cumin 1 teaspoon dried oregano 1 teaspoon salt 1/4 teaspoon fresh-ground black pepper 1 1/3 cups drained and rinsed canned pinto or kidney beans (one 15-ounce can) d: 4 Ingredients 1 1/2 tablespoons cooking oil 1 onion, chopped 1 green bell pepper, chopped 3 cloves garlic, minced 1 1/2 pounds ground beef 3 1/3 cups canned whole tomatoes with their juice (one 28-ounce can), broken up 2 tablespoons tomato paste 1 tablespoon ground cumin 1 teaspoon dried oregano 1 teaspoon salt 1/4 teaspoon fresh-ground black pepper 1 1/3 cups drained and rinsed canned pinto or kidney beans (one 15-ounce can)

Directions

 

Ingredients

  • 1 1/2 tablespoons cooking oil

  • 1 onion, chopped

  • 1 green bell pepper, chopped

  • 3 cloves garlic, minced

  • 1 1/2 pounds ground beef

  • 3 1/3 cups canned whole tomatoes with their juice (one 28-ounce can), broken up

  • 2 tablespoons tomato paste

  • 1 tablespoon ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1/4 teaspoon fresh-ground black pepper

  • 1 1/3 cups drained and rinsed canned pinto or kidney beans (one 15-ounce can)

 

Directions

  1. In a large saucepan, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring, until the vegetables start to soften, about 10 minutes. Increase the heat to moderate. Add the ground beef and cook, stirring, until the meat is no longer pink, about 5 minutes.

     

  2. 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, partially covered, until the vegetables are tender and the chili thickened, about 5 minutes longer.