Hearty Beef Chili

• 2 tablespoons vegetable oil
• 2 yellow onions, diced
• 1 red bell pepper, diced
• 5 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 pounds lean ground beef
• 1 1/2 teaspoons salt
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 2 cups College Inn(R) Beef Broth
• 1 (14.5 ounce) can Contadina(R) Diced Tomatoes, undrained
• 2 teaspoons apple cider vinegar
• Topping Options:
• Shredded Cheddar cheese
• onion, chopped
• Sour cream
• Sliced green onions
• Cilantro leaves

1. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add onions and bell pepper and cook until softened, about 8 minutes. Stir in garlic, chili powder and cumin and cook until fragrant, about 30 seconds.
2. Add beef and salt and cook about 8 minutes until beef is no longer pink, breaking the meat into small pieces with a wooden spoon.
3. Stir in beans, broth and tomatoes. Simmer over medium heat, stirring occasionally, until the flavors meld, about 1 hour. Stir in vinegar. Serve with toppings, as desired.

vegetable oil, yellow onions, red bell pepper, garlic, chili powder, ground cumin, lean ground beef, salt, kidney beans, tomatoes, apple cider vinegar, topping options, cheddar cheese, onion, sour cream, green onions, cilantro

Taken from www.allrecipes.com/recipe/260326/hearty-beef-chili/ (may not work)