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Southwestern Chili

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ready in: 1-2 hrs
serves/makes:   14

recipe id: 26924

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2 large onions, chopped
2 green bell peppers, seeded and chopped
3 cloves garlic, minced
3 tablespoons vegetable oil
1/4 cup chili powder
1 tablespoon cumin
1 tablespoon dried oregano
2 tablespoons tomato paste
3 pounds very lean ground beef
28 ounced canned whole tomatoes, undrained
1 1/2 cup beef broth
4 tablespoons cider vinegar
1 ounce unsweetened chocolate, chopped
19 ounces kidney beans, rinsed and drained


tortilla chips
sour cream
grated Cheddar cheese
chopped red onions
chopped jalapeno peppers
diced avocado


Saute the onions, peppers, and garlic in oil in a Dutch oven over medium heat. Add the chili powder, cumin, and oregano. Stir for 2-3 minutes. Add the ground beef and cook until no longer pink. Stir in remaining ingredients except kidney beans and toppings.

Simmer, covered, for one hour. Stir in kidney beans and heat through, about 15 minutes. Serve in bowls with desired toppings.

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Nutritional data has not been calculated yet.

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