This is a great chili to make for a party. It’s inexpensive and you can easily double the recipe for a huge
crowd. If heat is what you crave, up the amount of cayenne pepper.

Level of Difficulty - easy

Serves 8.

2 tablespoons canola oil
1 large onion, diced
1 large green bell pepper, diced
3 cloves garlic, minced
2 lbs ground round
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes with juice
2 cups beef stock
2 tablespoons Worcestershire sauce
3 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon cayenne pepper
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 can dark red kidney beans, undrained

Heat the oil in a large stockpot over medium heat. Add the onions and bell pepper and cook for 5
minutes. Add the garlic and cook for 1 minute, stirring constantly. Add the ground round, breaking up
with a wooden spoon and stirring frequently until the meat is well browned, about 5 minutes. Drain.  

Return ground round mixture to stockpot and add the remaining ingredients up to and including the
ground black pepper.  Stir well and bring to a simmer.  Reduce the heat to medium-low and cook,
stirring occasionally for 45 minutes.  Add kidney beans and heat through for 1-2 minutes. Serve with
your favorite special teams.

Special Teams:
Shredded sharp cheddar cheese
Chopped onion – green or white
Corn chips
Sour cream
Winning Season Chili