Ingredients
Serves 6
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 lb | ground beef | |
| 1 | large onion, chopped | |
| 1 ½ tsp | salt | |
| 1 | red or green bell pepper, cored, seeded, and diced | |
| 3 tsp | Pastene Minced Garlic | |
| 1 ½ tsp | salt | |
| 3 | Pastene Chipotle Peppers in Adobo Sauce, chopped | |
| 2 Tbsp | chili powder | |
| ¼ tsp | cayenne pepper | |
| ½ tsp | dried oregano | |
| 2 tsp | ground cumin | |
| 2 cups | water at room temperature | |
| 1 | 28 oz can Pastene Kitchen Ready Pasta Sauce | |
| 1 | 14 oz Pastene Red Kidney Beans, drained and rinsed |
Directions
- Heat oil in a large Dutch oven over medium, add the onion, pepper, garlic, salt, chipotle peppers, and spices until vegetables are softened, about 7 minutes.
- Add the ground beef and cook, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 8 minutes.
- Add 2 cups water, kitchen ready pasta sauce, red kidney beans, and bring to a boil. Reduce the heat to medium-low and simmer until the chili thickens and the liquid reduces slightly, about 60 minutes,
- Top with grated cheddar cheese, and serve with corn tortilla chips.
