This lively, low-fuss chili is packed with ground meat and kidney beans. Turn the heat up or down with more or less of the cayenne pepper.
Preparation Time: 30 Mins.
Total Time to Serve: 1 Hour 25 Mins.
1 1/2 cup
chopped red bell pepper
lean ground beef (divided)
3 cans (14 1/2 oz. each)
diced fire-roasted tomatoes or diced tomatoes
1 1/2 teaspoons
1/4 to 1/2 teaspoon
2 cans (16 oz. each)
red kidney beans, rinsed and drained
Sunshine® Cheez-It® Original snack crackers 1.25 oz Bag
1. In nonstick Dutch oven cook onion, bell pepper and garlic in oil over medium heat about 5 minutes or until tender, stirring frequently. Remove vegetables from Dutch oven. Set aside. Add half of the ground beef to the Dutch oven. Cook, stirring occasionally, until browned. Remove from Dutch oven. Repeat with remaining ground beef. Drain off any fat.
2. Return all vegetables and ground beef to Dutch oven. Stir in undrained tomatoes, paprika, oregano, chili powder, brown sugar, cumin, cayenne pepper, salt and pepper. Bring to boiling. Reduce heat. Simmer, covered, for 40 minutes. 3. Stir in kidney beans. Continue cooking over medium heat for 15 minutes more. Ladle into serving bowls. Serve with CHEEZ-IT ORIGINAL crackers.