Beef Chili

Submitted by Louie Puncel

"Lower carb chili"

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 8

ingredients

• 2 lbs extra lean ground beef
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 small sweet red pepper, chopped
• 3 cloves garlic, minced
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1⁄2 teaspoon dried oregano
• 16 ounces canned tomatoes, coarsely chopped and juice reserved
• 1 1⁄2 tablespoons canned tomato paste
• 14 1⁄2 ounces nonfat beef broth
• 1 teaspoon bay leaves, crumbled or 1 whole bay leaf
• 1 1⁄2 teaspoons red wine vinegar
• 1⁄8 teaspoon table salt, to taste
• 1⁄8 teaspoon black pepper, to taste

directions

1. 1.
2. Heat large Dutch oven covered with cooking spraty over medium-high heat.
3. Add beef and cook until browned, stirring frequently, about 5 minutes.
4. 2.
5. Remove beef from pan and pour out excess fat.
6. Reduce heat to medium-low.
7. Add onion and peppers; cook until golden, stirring frequently, about 5 minutes.
8. Add garlic, chili powder, cumin and oregano, and cook 30 seconds more, stirring constantly.
9. Add tomatoes and juice, tomato paste, beef broth, bay leaf and vinegar.
10. Bring to a boil.
11. Reduce heat to low and simmer, uncovered, until slightly thickened, about 20 minutes.