Ingredients
2 pounds ground beef2 tablespoons olive oil2 medium onions, chopped2 garlic cloves, minced1 medium green pepper, chopped1-1/2 teaspoons salt2 tablespoons chili powder3 teaspoons beef bouillon granules1/8 teaspoon cayenne pepper1/4 teaspoon ground cinnamon1 teaspoon ground cumin1 teaspoon dried oregano2 cans (14-1/2 ounces each) diced tomatoes, undrained1 cup water1 can (16 ounces) kidney beans, rinsed and drained Optional: Sour cream and jalapeno slices
Preparation
In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside.
In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined.
Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.
