Chili with Marinara Sauce
Ingredients
3 tbsp Vegetable oil
2 Medium yellow onions, medium dice
2 Medium red bell pepper, medium dice
¼ cup Chili powder
1 tbsp Ground cumin
2 lbs Lean ground beef
1 ½ tsp Kosher salt, plus more as needed
1 28-ounce can diced tomatoes
2 15-ounce cans kidney beans, drained and rinsed
¼ cup Coarsely chopped pickled jalapeños or green chiles, drained
Directions
Heat oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, BWF Classic Marinara Pasta Sauce and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.