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Homemade Chili with Kidney Beans & Beef
Homemade Chili with Kidney Beans & Beef

Before you jump to Homemade Chili with Kidney Beans & Beef recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.

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Certain foods made from whole grains are great for a quick snack. Starting your working day with a piece of whole grain bread toasted can give you that additional boost you need to get going. Chips and crackers made from whole grains can be great for quick treats to eat on the go. Make the modification from refined products including white bread to the healthier whole grain choices.

You don’t have to look far to find a wide selection of healthy snacks that can be easily prepared. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to homemade chili with kidney beans & beef recipe. You can cook homemade chili with kidney beans & beef using 16 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Homemade Chili with Kidney Beans & Beef:
  1. Use onion
  2. Get garlic
  3. Take Red or green bell pepper
  4. Prepare chili powder (the spice mix)
  5. Use Cumin
  6. Provide Coriander
  7. Use red pepper flakes
  8. Get oregano
  9. Use cayenne
  10. Provide Ground beef, or beef in cut in blocks works too
  11. You need Tomatoes
  12. Take Kidney beans
  13. Take Tomato juice
  14. Use salt to taste
  15. Take Kabocha pumpkin, cubed (optional - adds nice sweet note)
  16. Take TOPPINGS: Yogurt, sour cream, shredded cheese, etc.
Steps to make Homemade Chili with Kidney Beans & Beef:
  1. Mince garlic, chop onion and bell pepper into small pieces.
  2. Heat oil. Add onion, bell pepper, garlic, & all spices. Cook until soft and begin to brown.
  3. Increase the heat a bit, and brown half of the beef breaking apart with a spatula or wooden spoon. Add in the second half and brown.
  4. Add beans, tomatoes, tomato juice & salt (about 1/4 tsp or so).
  5. Simmer 30 min w/ lid on, remove lid and simmer an additional 30 min. Adjust spices to taste, adding more salt if needed. (actually, if you have time, simmer for 1 hour w/ lid and another hour without). Adjust spices and salt at the end.
  6. If adding in Kabocha pumpkin, add it in about 20 - 25 minutes before the chili will be done. You can add it in with the tomatoes and beans, but it tends to fall apart if simmered too long.
  7. Garnish with yogurt or sour cream to take away some of the heat from the spice. Add cheese if you like. Also great with fresh cilantro!

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