This is the real thing: a hearty, beefy, spicy chili anyone can make. I used lean ground beef (93/7) but you can make this with ground turkey or chicken breast if you prefer. Regardless, it's perfect for the cool weather ahead.
serves an army
1 package lean ground beef, about 1 1/4 lbs
1 28-oz can red kidney beans, rinsed and drained
1 14 oz can tomato sauce
1 large onion, chopped
1 green bell pepper, chopped
2 garlic cloves, crushed
1 tbsp chili powder
2 tbsp adobo sauce (or any hot sauce)
1/2 tbsp brown sugar
salt + pepper
1. Heat 1 tbsp olive oil in a large soup pot over medium-high heat. Add the beef and cook for 3-5 minutes, until lightly browned, using a spatula to break it apart. Add the chopped onions, green pepper, garlic, chili powder, adobo sauce, and salt and pepper to taste. Cook together 3-5 minutes.
2. Add the beans, tomato sauce, and 2 cups of water to pot. Bring to a boil, then reduce to a simmer for 20-25 minutes, until the chili thickens. Stir the brown sugar, then taste for salt and pepper.
3. Serve - top with reduced fat shredded cheddar cheese and/or baked corn tortilla chips.
Notes: To make an even pot of this, add extra beans - white kidney beans, small red beans, even black beans!