Serves: 4 to 6

Prep time: 10 minutes

Cook Time: 43 to 45 minutes

Ingredients

2 Tbsp Canola Oil, divided

1 Small Yellow Onion, coarsely chopped (1 1/2 cups)

2 Garlic Cloves, smashed

1 Jalapeño Chile, seeded, coarsely chopped

2 Cups Reduced-Sodium Beef Stock

1 14-oz. Can Crushed Tomatoes

1 lb Chili Seasoned 85% Lean Coarse Ground Beef

1 15-oz. Can Red Kidney Beans, drained, rinsed

Accompaniments: Shredded Cheddar Cheese, Sour Cream, Chopped Green Onions, Corn Tortilla Chips

Method

  1. Heat large pot over medium-high heat. Add 1 Tbsp oil, onions, garlic, and jalapeño. Sauté for 5 minutes, or until vegetables caramelize. Transfer mixture to blender. Add stock and tomatoes. Blend until smooth. Set chili sauce aside.
  2. Heat the same pot over high heat. Add 1 Tbsp of oil. When hot, add beef and sauté, breaking up meat, for 8 minutes, or until browned.
  3. Stir in chili sauce and bring to simmer. Reduce heat to medium-low. Simmer gently, uncovered, stirring occasionally, for 15 minutes, or until chili thickens slightly.
  4. Stir in beans. Cover and simmer gently, stirring occasionally, for 15 minutes, or until chili thickens slightly. Season with salt. Serve with accompaniments.
2018-04-19T19:10:32+00:00