Chili

Adapted from The Mac + Cheese Cookbook

INGREDIENTS

• 6 tablespoons olive oil

• 1 red bell pepper, cored, seeded, and chopped into 1/2-inch chunks

• 1 green bell pepper, cored, seeded, and chopped into 1/2-inch chunks

• 1 jalapeno chile, stemmed, seeded, and finely chopped

• 1 onion, diced

• 1 pound ground beef

• 1 tablespoon kosher salt

• 1 tablespoon chili powder

• 1 teaspoon cayenne pepper

• 1 teaspoon dried oregano

• 1 tablespoon ground cumin

• 1 (16-oz) can black beans, drained

• 1 (16-oz) can pinto beens, drained

• 1 (16-oz) can crushed tomatoes

DIRECTIONS

1. In a large pot, heat the olive oil over medium-high heat. Add the bell peppers, chile, and onion and saute until tender, about 10 minutes.

2. Add the ground beef, and stir to break up the beef into small chunks. When the beef begins to brown (after a few minutes), add the salt, chili powder, cayenne pepper, oregano, and cumin. Cook for 2 more minutes to allow the spices to become fragrant.

3. Add the beans and canned tomatoes with juice. Cook until the mixture reaches a boil. Turn off the heat, taste (add more salt if necessary), and serve.