Recipe Details

Ingredients

• 2 tablespoons olive oil

• 1 cup chopped onion

• 1 cup chopped green bell pepper

• 1/2 cup chopped celery

• 1 1/2 pounds ground beef

• 3 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 (28-ounce) can crushed tomatoes

• 1 (28-ounce) can tomato purée

• 1 tablespoon tomato paste

• 1 (15-ounce) can kidney beans, drained and rinsed

• 1 (15-ounce) can pinto beans, drained and rinsed

• Saltine crackers, for serving

Description

1. In a large pot, heat the oil over medium heat. Add the onion, green bell pepper, and celery. Sauté until softened, about 5 minutes.
2. Add the ground beef and cook until no longer pink. Drain the fat and return to the heat.
3. Add the chili powder, cumin, garlic powder, oregano, salt, and black pepper and stir.
4. Add the crushed tomatoes, tomato purée, and tomato paste. Stir to combine.
5. Add the kidney beans and pinto beans. Stir to combine. Bring to a boil then reduce the heat to low and simmer, uncovered, for 30 minutes.