Savannah Tailgater Chili

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Ground beef

  70% lean meat / 30% fat, raw

  2 lb or 906g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 medium or 110g

• Green bell pepper

  Sweet, green, raw

  1 small or 74g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chili powder

  Spices

  ¼ cup or 30g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Kidney beans

  Mature seeds, sprouted, cooked, boiled, drained, with salt

  45 oz or 1.28kg

• Tomatoes

  Crushed, canned

  1 ⅞ can (15 oz) or 793g

• Tomato sauce

  Canned, with mushrooms

  15 oz or 425g

• Corn

  Yellow, whole kernel, frozen, microwaved

  10 oz or 284g

• Sour cream

  Reduced fat, cultured

  1 tsp or 5g

• Cheddar cheese

  1 tbsp, shredded or 7g

Directions

1. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Brown the ground beef, breaking it up with a fork, until cooked through, 7 to 8 minutes. Season the beef with 1/2 teaspoon each salt and pepper. Using a slotted spoon, transfer the beef to a paper towel-lined plate.
2. Heat the remaining 1 tablespoon olive oil in the pot. Add the onion, bell pepper and garlic and saute until softened, about 5 minutes. Stir in the chili powder, oregano and cumin and cook for 1 minute.
3. Return the beef to the pot. Stir in the beans, tomatoes, tomato sauce, corn, 1 1/2 cups water and 2 teaspoons salt. Simmer 30 to 45 minutes. Taste and add more chili powder, if desired.
4. Ladle the chili into serving bowls and top with a dollop of sour cream and a sprinkling of cheddar cheese.
5. (source: https://www.foodnetwork.com/recipes/savannah-tailgater-chili-recipe2-1973824)