2 lbs. ground beef
1 sweet onion, diced
1 bell pepper, diced
1 14oz. can tomato puree
½- ¾ cup chicken stock
1 16.oz. can kidney beans
1 16 oz. can black beans
1 28oz. can petite diced tomatoes
1 tbsp. cayenne
2.5 tbsp. cumin
2 tbsp. paprika
4 tbsp. chili powder
Extra virgin olive oil
In the bottom of your Emile Henry Dutch Oven, drizzle 1 tablespoon of extra virgin olive oil. Heat over medium and add the diced pepper.
Sauté the pepper for about 5 minutes and then add the onion. Sweat the onion for 5 minutes or until translucent. Add the ground beef and season with a pinch of salt and pepper.
When the beef is fully cooked add the paprika, cumin, cayenne, and chili powder. Mix around to evenly season the meat.
Pour the tomato puree, chicken stock, diced tomatoes, and both types of beans into the Dutch Oven. Cover, reduce the heat to low and simmer for at 20 minutes. Taste and add more chili powder, salt, etc. if needed.
Simmer uncovered for an additional 20-30 minutes.
Garnish with sliced green onions and grated cheddar cheese.