2 tablespoons olive oil
2 pounds ground beef, (you can also use ground turkey)
Salt and freshly ground black pepper, to taste
1 yellow onion, finely diced
1 green bell pepper, diced
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 can (6 ounces) tomato paste
2 teaspoons Worcestershire sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups low sodium beef broth
1 bay leaf
Heat oil in a Dutch oven set over medium-high heat.
Add the ground beef to the hot oil, and cook until browned, breaking it up with a wooden spoon while it cooks.
Once browned, stir in the onions, bell pepper, and garlic.
Continue to cook for 2 minutes, or until veggies are softened.
Stir all seasonings and Worcestershire sauce.
Add tomato paste; stir to combine and cook for 2 minutes.
Stir in the tomatoes.
Stir in the beef broth, scraping up any browned bits from the bottom of the pot.
Add bay leaf and bring chili to a steady simmer; reduce heat and continue to simmer for 25 to 30 minutes, stirring occasionally.
Remove from heat.
Remove bay leaf and taste for salt and pepper; adjust accordingly.
Ladle into bowls; garnish with cheese, jalapeños, sour cream.
Serve.
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