Ingredients:
3 Tbsp. Chipotle Olive Oil
1 c. yellow onion, peeled and diced
2/3 c. green bell peppers, diced
2/3 c. red bell peppers, diced
1 sm. jalapeno, seeded and minced
4 garlic cloves, peeled and minced
1 1/2 lbs. ground beef
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. smoked paprika
1 can (14.5 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
2 Tbsp. Espresso Balsamic
1 1/4 c. beef broth
2 Tbsp. tomato paste
1 can (15.5 oz) kidney beans, drained and rinsed
salt to taste
Toppings:
cheddar cheese, grated
sour cream
fresh scallions, chopped
red onion, peeled and minced
tortilla chips
Heat Chipotle Olive Oil in a large pot over medium-high heat. Once hot, add the onion, bell peppers, jalapeno', garlic and saute' for 3 minutes.
Add the ground beef, cumin, chili powder, and smoked paprika to the pot, stir to combine the veggies and saute' for 3 more minutes or until the ground beef begins to brown.
Add the crushed tomatoes, diced tomatoes, Espresso Balsamic, beef broth,and tomato paste to the pot. Stir to combine and bring to a simmer. Once simmering, reduce heat to med-low, add the beans and cook for 20 minutes, stirring occasionally until vegetables are tender.
Season the chili with salt to taste. Divide the chili between bowls and top with cheddar cheese, sour cream, scallions and red onions. Serve with tortilla chips on the side for dipping or topping.
