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.