Serves: 6 | Prep time: 10 minutes | Cooking time: 35 minutes
Ingredients
- 2 lbs ground beef
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 large carrot, diced small
- ½ green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes with juices
- 1 can (15.5 oz) kidney beans, drained and rinsed
- 1 ½ cups water or low-sodium beef broth
- 2 Cool Runnings beef bouillon cubes
- 1 ½ tsp Cool Runnings ground cumin
- 2 ½ tsp Cool Runnings chili powder
- 1 tbsp tomato paste
- 1 tsp granulated sugar (optional)
- Salt and ground black pepper, to taste
- Optional: Cool Runnings Hot Pepper Sauce, for heat
Directions
1. In a large Dutch oven over medium heat, add a drizzle of oil and sauté the chopped onions for 2–3 minutes until softened. Add garlic and cook for another minute until fragrant.
2. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
3. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
4. Add carrots and bell pepper. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
5. Pour in diced tomatoes, kidney beans, water, and bouillon cubes. Stir in chili powder, cumin, sugar (if using), salt, and pepper. Add hot pepper sauce if desired for extra heat.
6. Bring the chili to a gentle boil, then reduce heat to low and let it simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and vegetables are tender.
7. Taste and adjust seasoning if needed. Let it rest for a few minutes before serving.