Beef Chili with Cilantro
Rated 5.0 stars by 1 users
Servings
4-6
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Ingredients
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2 lb ground chuck
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2 tbsp. olive oil
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1 small onion, diced
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½ yellow pepper, diced
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3 tbsp. chili powder
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½ tsp. cumin
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½ tsp. coriander
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1 tsp. paprika
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¼ tsp. hot paprika
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2 cup red kidney beans
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1 28-oz can tomato puree
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1 tbsp. sugar
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1 tsp. salt
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½ tsp. ground black pepper
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2 tbsp. chopped cilantro
Directions
Cut a bag from the roll of the resealable bags and seal one end.
Place a large pot on the stove top. Add the olive oil. Heat the oil over high heat. When the oil is hot, brown the chuck.
Add the onion and pepper and cook until tender.
Add the chili powder, cumin, coriander, paprika, and hot paprika and cook for 1 minute.
Add the beans, tomato puree, sugar, salt, and black pepper and simmer for 45 minutes.
Add the cilantro and stir.
Let cool and then vacuum seal the other end of the bag. Store in the refrigerator for 2–4 hours or freeze for later use.
To reheat, microwave or boil in water until warm.