Ground Beef And Black And Red-Bean Chili

• 1 tablespoon Oil
• 2 cups Finely chopped red or green pepper
• 1 cup Chopped red onion
• 1 heaping teaspoon fresh garlic or Pre-minced Garlic (from a bottle)
• 4 teaspoons Chili powder
• 2 teaspoons Ground cumin
• 1.2 pounds Ground Beef
• 1 can 7 oz. roasted green chilies - seeded and chopped (if you like spicy substitute 2 fresh jalapenos - seeded.
• 1 can 15oz Dark Red Kidney Beans - rinsed & drained.
• 1 can 15oz Black beans -- rinsed & drained (no fat)
• 1 can 14 oz Canned beef broth (no fat/reduced sodium)
• 1 can 14.5 oz Diced tomatoes (do not drain)
• 2 tablespoon Tomato paste

1. Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, and garlic; saute until tender, about 12 min.
2. Add chili powder and cumin; stir to blend. Increase heat to med high and add beef; break up with spoon and saute until beef is no longer pink, about 3 min.
3. Add beans, broth, diced tomatoes, chopped chilies and tomato paste and bring to boil. Reduce heat and simmer chili (uncovered) until liquid
4. thickens, stirring occasionally, about 1 hour. Season with salt & pepper.
5. Serve garnished with some shredded mexican cheese (jack/colby mix)

oil, red, red onion, fresh garlic, chili powder, ground cumin, ground beef, black beans, beef broth, tomatoes, tomato paste

Taken from www.epicurious.com/recipes/member/views/ground-beef-and-black-and-red-bean-chili-50054287 (may not work)