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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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At chili suppers, this one always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. Ingredients:
2 pounds ground turkey or beef |
2 tablespoons olive oil |
2 medium onions, chopped |
2 garlic cloves, minced |
1 medium green pepper, chopped |
1-1/2 teaspoons salt |
2 tablespoons chili powder |
1/8 teaspoon cayenne pepper |
1/4 teaspoon ground cinnamon |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
3 teaspoons beef bouillon granules |
1 cup water |
1 can (16 ounces) kidney beans, rinsed and drained |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain and set aside.
2. In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined.
3. Add tomatoes and reserved beef. Stir in bouillon and water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. Yield: 8-10 servings (about 2-1/2 quarts).
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