“Booyah” Beef & Bean Chili

Customer Comment: “This recipe was so great and quick too!   I substitued ground turkey and added some tomato paste to thicken it up a bit.  The family loved it and I’ll make it again for sure!”

Makes 4+ servings.

Ingredients

• 1 pound Meridian Free Range extra lean ground beef
• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• 1 16-ounce jar green salsa, green enchilada sauce or taco sauce
• 1/4 cup water
• 1 15-ounce can pinto or kidney beans, rinsed
  

  Preparation

  1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

  Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.