Beef Chili
  • Olive oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small yellow onion, diced
  • 2 tsp garlic powder
  • Salt to taste
  • 2 tsp dried oregano
  • 1 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 lb ground beef
  • 1 can crushed fire roasted tomatoes
  • 1 can pinto bean, rinsed and drained
  • 1 cup water
  • al dente spaghetti
  • shredded cheddar
  • sour cream or Mexican crema
  • sliced scallions
  1. In a large pot, over medium heat, add in enough olive oil to coat the bottom. Add in the peppers and onions and sauté until softened.
  2. Stir in the garlic powder, a couple tsp of salt, oregano, cumin and chili powder. Move the veggies to the side and add in the ground beef. I use a potato masher to break up the meat as it is cooking.
  3. Once mostly cooked through go ahead and stir in the canned tomatoes, beans and water. Cover and simmer 40 minutes. Remove lid and simmer another 5-10 minutes. Season with extras salt to taste.
  4. Serve as is or over spaghetti and top with sour cream/ Mexican crema, shredded cheddar and scallions.
Recipe by LeMoine Family Kitchen at