Cumin Chili

12 ingredients
7 steps

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. 1
    In a large saucepan, heat the oil over moderately low heat.
  2. 2
    Add the onion, bell pepper, and garlic and cook, stirring, until the vegetables start to soften, about 10 minutes.
  3. 3
    Increase the heat to moderate.
  4. 4
    Add the ground beef and cook, stirring, until the meat is no longer pink, about 5 minutes.
  5. 5
    Stir in the tomatoes, tomato paste, cumin, oregano, salt, and black pepper and bring to a simmer.
  6. 6
    Reduce the heat and simmer, partially covered, for 10 minutes.
  7. 7
    Add the beans and simmer, partially covered, until the vegetables are tender and the chili thickened, about 5 minutes longer.

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