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Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Stir in the garlic, and cook for another minute, or until fragrant. Add the tomato purée and cook, stirring constantly, for 1 more minute.
Add the minced beef and cook, breaking the meat up into smaller chunks, for 8-10 minutes, or until no longer pink. Drain the fat from the beef and return the pot to the heat.
Add the chili powder, cumin, oregano, paprika, cayenne (if using), and a generous pinch of salt and pepper.
Cook, stirring often, for 2 minutes to toast the spices. Add the bell peppers, kidney beans, and chopped tomatoes, chipotle peppers, and bring to a boil over high heat.
Reduce the heat to medium-low and simmer for 20 minutes. Taste the chili and add additional salt and pepper, if necessary.
Serve the chili in bowls and top with freshly chopped cilantro/ parsley, grated cheddar, sour cream, and sliced spring onions.
Heat the olive oil in a large skillet over medium heat.
Add the onion, garlic, minced beef, and a pinch of salt and pepper, and cook for 5 minutes, or until the meat is browned (it doesn’t need to be cooked through at this point).
Drain the fat from the beef and stir in the tomatopurée. Transfer the beef mixture to a 6-qt slow cooker, and add the chili powder, cumin, oregano, paprika, cayenne (if using), bell peppers, chipotle peppers, kidney beans, and chopped tomatoes.
Season with another pinch of salt and pepper. Cover and cook on low for 6-8 hours, or high for 5-6 hours.
Taste and add additional salt and pepper, if necessary. Serve the chili in bowls with grated cheddar, sour cream, and thinly sliced spring onions.