My Penzey'S Chili Recipe Recipe

Name: My Penzey'S Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ground beef; 3 tablespoons vegetable oil; 1 medium onion, chopped; 1 red bell pepper, chopped; 4 tablespoons chili powder; 3 cups water; 1 (26 ounce) can tomato puree; 2 (14 1/2 ounce) cans no-salt-added diced tomatoes; 2 (15 ounce) cans kidney beans, drained; 1 -2 teaspoon salt (as desired)

Servings: persons

2 lbs ground beef
3 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, chopped
4 tablespoons chili powder
3 cups water
1 (26 ounce) can tomato puree
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
2 (15 ounce) cans kidney beans, drained
1 -2 teaspoon salt (as desired)

1
Brown beef in two batches in a thick-bottomed soup kettle.
2
Drain off the fat and set browned beef aside.
3
Heat 3 TB. oil in the kettle over medium high heat, adding onions when hot.
4
Saute for 4-5 minutes, stirring often. add the red bell pepper and continue cooking for 2-3 more minutes.
5
Add the Chili 3000, stirring until the spices begin to stick to the bottom of the kettle and brown (about 30-45 seconds).
6
Quickly add the water.
7
Add the tomato puree, chopped tomatoes and the juice they were packed inches.
8
Add the kidney beans and salt.
9
Add the beef but try not to include any fat that may have accumulated.
10
Stir.
11
When the chili begins to boil, reduce heat to low and cover.
12
Ideally chili should be simmered 3 hours to let all the flavors blend together.
13
Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs ground beef, 3 tablespoons vegetable oil, 1 medium onion, chopped, 1 red bell pepper, chopped, and more.

Yes, My Penzey'S Chili Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Penzey'S Chili Recipe

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