A Big Bowl of Red
Nothing soothes the stomach and the soul quite like a big bowl of red. This tomato-based best chili recipe is hearty and delicious. Let this easy chili recipe stick to your ribs.
Ingredients
- 2 tablespoon vegetable oil
- 1 large onion, diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 cup celery, sliced
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 large tomato, cored and diced
- 28 ounce can crushed tomatoes
- 2 cup cooked or canned red kidney beans, drained
- 1 1/2 tablespoon chili powder (sweet or mild)
- 1 tablespoon dried oregano
- 2 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 2 teaspoon Tabasco or other bottled hot sauce
- 1/2 teaspoon ground black pepper
- Chopped raw onions (optional)
- Shredded cheddar (optional)
Instructions
- Heat the oil in a large saucepan and add the onion, bell peppers, celery, garlic and jalapeno. Saute for 6-8 minutes, until the vegetables are tender.
- Add the fresh tomato and cook for 3-4 minutes more.
- Stir in the canned crushed tomatoes, kidney beans and seasonings and simmer for about 30 minutes over low heat. Stir occasionally.
- Ladle the chili into bowls and served hot, garnished with onion and/ or cheddar if you like.