Cooking onions, garlic and beef together adds extra fl avor to chili. Reducing the amount of ground beef and adding extra beans and some vegetables turns this classic dish into a hearty but nutritious meal.
3/4 lb. lean ground beef
3 cloves garlic, minced
2 carrots, peeled and diced
1 can (15 oz.) tomato sauce
1 tsp. ground cumin
2 cans (14 oz.) diced tomatoes, undrained
1 medium onion, chopped
1 large green bell pepper, diced
2 Tbsp. flour
1 Tbsp. chili powder (or more, to taste)
1/2 tsp. dried oregano leaves
2 cans (15 oz.) red kidney beans, rinsed and drained
In a heavy pot, sauté the ground beef with onion and garlic until beef is no longer pink and onion and garlic are tender.
Sprinkle flour over mixture; cook and stir for two to three minutes.
Add remaining ingredients and bring to a boil.
Reduce heat, cover and simmer for 15 to 20 minutes, until fl avors are blended. If too thick, add a little water.