Beef and Bean Chili

(serves 4-6)

DIETARY: Traditional

TOTAL TIME: 40 minutes

3 tablespoons olive oil

1 medium yellow onion, chopped

1 large green bell pepper, chopped

1 pound ground beef

1 ½ tablespoon mild chili powder

1 tablespoon paprika

1 tablespoon ground cumin

2 teaspoons granulated garlic or garlic powder

½ teaspoon sea salt

½ teaspoon ground black pepper

2-15 ounce cans chili beans, undrained

1-15 ounce can crushed tomatoes

1 quart chicken or beef stock

1.      Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and green bell pepper and sauté until tender, about 5–7 minutes.

2.      Add the ground beef and cook until no longer pink, breaking it into crumbles as it cooks. Drain any excess fat, if needed.

3.      Stir in the chili powder, paprika, cumin, garlic, salt, and black pepper. Cook for about 1 minute, until fragrant.

4.      Add the crushed tomatoes and stock. Stir well and bring to a gentle simmer. Cook for 15–20 minutes.

5.      Stir in the chili beans with their liquid and continue cooking for 5 minutes, until heated through.

6.      Remove from the heat and stir in the sliced green olives.

7.      Taste and adjust the seasonings as needed before serving.