One 28-ounce can peeled tomatoes (I prefer San Marzano)
One 29-ounce can dark red kidney beans, drained and rinsed
Heat the olive oil in a large sauté pan on medium-high heat
Add the onions, green pepper, and cook until soft, about 5 minutes
Add the meat to the pan. Once the meat has browned, add the spices
Stir in the red-wine vinegar and tomatoes
Using a potato masher, mash the whole tomatoes down
Stir in the kidney beans.
Cook the chili covered for 15 minutes on medium-low heat.
*The Obama's like to serve this chili over white or brown rice.
*Garnish the chili with toppings such as grated cheddar cheese, chopped onions, sour cream, crushed tortilla chips, scallions, cilantro, avocado, or corn bread crumbles.
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