Two Bean Chili

Serve in bowls topped with grated Cheddar cheese and salsa fresca for a festive touch.

Ingredients

 2 tbsp extra-virgin olive oil
 1 large yellow onion, coarsely chopped
 2 cloves garlic, minced
 2 tbsp chili powder
 2 tsp dried oregano
 1 tsp ground cumin
 ½ tsp crushed red chile flakes
 1 lb lean ground beef
 1 (15.0-ounce) can tomato sauce
 1 cup cooked kidney beans
 1 cup cooked black beans
  tsp fine sea salt
 ½ cup chopped fresh cilantro
 Hot pepper sauce to taste, (optional)

Directions

1

Heat oil in a large soup pot or Dutch oven over medium heat.

2

Add onion and garlic and cook, stirring frequently, until onion is translucent, about 5 minutes.

3

Add chili powder, oregano, cumin and chile flakes and cook, stirring constantly, for 1 minute.

4

Add ground beef and cook, stirring and breaking up with a wooden spoon, until meat is browned, 3 to 5 minutes.

5

Add tomato sauce, 1 cup water and beans.

6

Season with salt and stir to combine.

7

Bring to a boil, lower the heat to low, cover and simmer, stirring often, until flavors have melded and sauce is thickened and bubbly, about 30 minutes.

8

Stir in cilantro and hot pepper sauce, if desired.

9

Ladle chili into bowls and serve.

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