Balsamic Chili con Carne Recipe

Prep: 20 minutes
Cook: 2 hours
Makes: 10-12 servings

• 1 medium green pepper, chopped
• 2 medium onions, chopped
• 1/2 cup chopped celery
• 1 tbsp. vegetable oil
• 2 pounds ground beef
• 2 cans (28 ounces each) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 cup water
• 2 tbsps. Neapolitan Herb Balsamic
• 2 tbsps. Dark Chocolate Balsamic
• 1 tbsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 cans (16 ounces each) kidney beans, rinsed and drained

In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Neapolitan Herb balsamic, dark chocolate balsamic and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer.

If Cooking for Two: Freeze in serving-size portions.