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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is a thicker chili then some. This is one of my favorite dishes for a cold winter night. Ingredients:
1 lb ground beef |
1 medium onion, chopped |
1 small green pepper, chopped |
2 cans (15 1/2 oz each) hot chili beans |
1 can (16 oz) kidney beans, rinsed and drained |
1 can (15 1/4 oz) whole kernal corn, drained |
1 can (14 1/2 oz) diced tomatoes with garlic and onion |
1 can (8 oz) tomato sauce |
1 can (4 oz) chopped green chilies |
2 t. chili powder |
1/2 tsp. salt |
Directions:
1. In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
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