Ingredients:
- 1 (1-pound) package Camellia Brand Red Kidney Beans, rinsed and sorted
- 1 tablespoon olive oil
- 2 pounds ground beef (80/20)
- 2 cups chopped yellow onion
- 2 cups chopped green bell pepper
- 1 jalapeño pepper, seeded and diced
- 5 cloves garlic, minced
- 4 cups beef broth
- 2 (14.5 ounce) cans fire-roasted diced tomatoes, drained
- 3 (15-ounce) cans tomato sauce
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 tablespoons kosher salt
- 1 tablespoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoons ground black pepper
- Fresh cilantro leaves, for garnish
- Sour cream, for garnish
- Cheddar cheese, shredded, for garnish
- Cornbread, to serve
Directions:
- In a large Dutch oven, add beans and cover with 2 inches water. Cover and let stand at room temperature overnight. Drain and rinse beans. Wipe Dutch oven dry.
- Place oil in Dutch oven and heat over medium-high heat. Add beef; cook until browned, 10 to 12 minutes. Using a slotted spoon, remove beef from pot and let drain on paper towels. Add onion, bell pepper, jalapeño and garlic; cook until vegetables are just tender, about 9 minutes. Return beef to pot. Add broth, beans, tomatoes, tomato sauce, tomato paste, chili powder, salt, cumin, garlic powder, onion powder, paprika, and black pepper; cover with lid, slightly tilted to vent, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until beans are tender and liquid has slightly reduced, about 2 hours.
- Garnish with cilantro, sour cream and cheese and serve with cornbread. Leftover chili can be frozen for up to 3 months.