Classic Beef Chili

Instructions

1. Step 1

   Dice the onion and bell pepper, and mince the garlic.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in a Dutch oven over medium heat. Add the onion and bell pepper and cook until softened.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Red Bell Pepper, 1.0 piece Yellow Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the ground beef. Break it into small pieces and cook over medium heat until browned and the center reaches 71°C.

   Timer: 8 min (fixed)

   Ingredients used: 900.0 gr Ground Beef

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, and black pepper. Cook over medium heat until the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 24.0 gr Chili Powder, 2.0 gr Dried Oregano, 2.0 gr Ground Black Pepper, 8.0 gr Ground Cumin, 4.0 gr Paprika, 8.0 gr Salt, 45.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Open the canned ingredients and drain and rinse the kidney beans. Add the tomatoes with their juices, kidney beans, beef stock, and Worcestershire sauce to the pot.

   Timer: 5 min (fixed)

   Ingredients used: 500.0 ml Beef Stock, 800.0 gr Canned Tomato, 480.0 gr Kidney Bean, 15.0 ml Worcestershire Sauce

   Cookware: can opener, colander, Dutch oven, wooden spoon

7. Step 7

   Bring the chili to a gentle boil over high heat, stirring occasionally.

   Timer: 5 min (fixed)

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Reduce to low heat and simmer uncovered until thickened, stirring occasionally.

   Timer: 30 min (fixed)

   Cookware: Dutch oven, wooden spoon