Classic beef chili with kidney beans
2 tablespoons olive oil
1 large onion, chopped
1 clove garlic, minced
1 pound ground beef
2 tablespoons tomato paste
1 red pepper, chopped
4 cups chicken stock
2 tablespoons chili powder
1 teaspoon dried cumin
1 bay leaf
2-15oz can kidney beans, rinsed and drained
Salt and pepper to taste
Heat olive oil in a large soup pot over medium heat. Add the onion,
red pepper, garlic and cook until soft and fragrant, about 10 minutes.
Stir frequently. Add the beef and dried spices and cook, allowing the
meat to brown and cook all the way through, about 10 minutes more.
Stir in the tomato paste. Add the chicken stock, kidney beans, and bay
leaf and bring to a simmer for about 30 minutes. Season to taste with
salt and pepper.