Serves: 4 to 6
Prep time: 10 minutes
Cook Time: 45 minutes
2 Tbsp Canola Oil, divided
1 Small Yellow Onion, coarsely chopped (1 1/2 cups)
2 Garlic Cloves, smashed
1 Jalapeño Chile, seeded, coarsely chopped
2 Cups Reduced-Sodium Beef Stock
1 14-oz Can Crushed Tomatoes
1 LB Chili Seasoned 85% Lean Coarse Ground Beef
1 15-oz Can Red Kidney Beans, drained, rinsed
Accompaniments: Shredded Cheddar Cheese, Sour Cream, Chopped Green Onions, Corn Tortilla Chips
- Heat large pot over medium-high heat. Add 1 Tbsp oil, onions, garlic, and jalapeño. Sauté for 5 minutes, or until vegetables caramelize. Transfer mixture to blender. Add stock and tomatoes. Blend until smooth. Set chili sauce aside.
- Heat the same pot over high heat. Add 1 Tbsp of oil. When hot, add beef and sauté, breaking up meat, for 8 minutes, or until browned.
- Stir in chili sauce and bring to simmer. Reduce heat to medium-low. Simmer gently, uncovered, stirring occasionally, for 15 minutes, or until chili thickens slightly.
- Stir in beans. Cover and simmer gently, stirring occasionally, for 15 minutes, or until chili thickens slightly. Season with salt. Serve with accompaniments.