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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a nice quick to the table kind of meal that's hearty and filling. I used fresh garden tomatoes and black beans. Recipe courtesy of Better Homes and Gardens New Cookbook Prizewinning Recipes. Ingredients:
1 1/2 lbs lean ground beef |
2 cups onions, chopped |
1 cup green sweet pepper, chopped |
4 garlic cloves, minced |
30 ounces kidney beans (rinsed and drained) or 30 ounces pinto beans (rinsed and drained) or 30 ounces black beans (rinsed and drained) |
29 ounces tomatoes, diced and undrained if using canned |
15 ounces tomato sauce |
1 cup water |
2 tablespoons chili powder |
1 teaspoon dried basil, crushed |
1/2 teaspoon black pepper |
shredded cheddar cheese |
sour cream |
Directions:
1. In a 4-quart Dutch oven cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender. Drain fat.
2. Stir in kidney beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and black pepper.
3. Bring to boiling and reduce heat.
4. Simmer, covered, for 20 minutes, stirring occasionally.
5. If desired, top each serving with cheese and/or sour cream.
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