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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Yet to try. Ingredients:
6 slices bacon, diced |
1 1/2 lbs ground beef |
1 large onion, thinly sliced |
1/2 cup green pepper, chopped |
2 (16 ounce) cans kidney beans, rinsed and drained |
14 1/2 ounces diced tomatoes, undrained |
6 ounces tomato paste |
4 1/2 teaspoons chili powder |
1 1/2 teaspoons salt |
1/4 teaspoon dried oregano |
1/4 teaspoon ground cumin |
1/8 teaspoon rubbed sage |
Directions:
1. In a large saucepan, cook bacon, remove with a slotted spoon and drain on paper towels.
2. Cook beef, onion and green pepper in drippings over medium heat until meat is no longer pink; drain.
3. Remove from the heat; add the remaining ingredients.
4. Stir in bacon; mix well.
5. Transfer to an oven proof Dutch oven or greased 13 X 9- inch baking dish.
6. Cover and bake at 350F for 45 minutes.
7. Uncover and bake 15 minutes longer or until thick and bubbly.
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