Old School Chili

Here's the Old School Chili recipe from the Meat Club Cookbook I'm currently giving away! Be sure to enter before January 31st! I used local garlic and Tina's ground beef for this recipe. Come garden season you can also use tomatoes, green pepper (didn't have any on hand this time around), and onions!

Old School Chili

3 TBSP olive oil
1 pound ground chuck
1 28-ounce can chopped tomatoes
2 medium onions, coarsely chopped
1 green bell pepper, diced
3 TBSP chili powder
1 tsp cayenne pepper (I used 1/2 tsp)
2 garlic cloves, minced
2 15-ounce cans red kidney beans
Salt
Freshly ground black pepper (I didn't add salt or pepper)

1. Heat the oil in a large saucepan over medium heat until hot. Add the beef and brown while stirring about 5 minutes.
2. Add the tomatoes, onions, bell pepper, chili powder, cayenne, and garlic. Cover and simmer for about 1 hour, stirring frequently to prevent sticking.
3. Add the beans and simmer another 20 minutes, until the beans are heated through. Taste and add salt and pepper as needed.

Steve and I both enjoyed this meal. Especially on this snowy Wednesday! And chili tastes better as it ages, so this could definitely be made ahead. It would go well with a foccacia or Cheesy Beer Bread.