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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I love to cook and bake, especially when our children and grandchildren are here. After spending time outdoors, this chili warms up the coldest winter evening! Ingredients:
1-1/2 pounds lean beef chuck or top round steak, cut into bite-size pieces |
1 tablespoon canola oil |
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained |
2 medium green peppers, chopped |
1 large onion, chopped |
2 garlic cloves, minced |
1 to 3 tablespoons chili powder |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
1 can (16 ounces) kidney beans, rinsed and drained |
Directions:
1. In a large heavy saucepan, brown meat in oil. Stir in the next seven ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender.
2. Stir in beans during the last 30 minutes of cooking. If desired, serve in bread bowls by hollowing out rolls and spooning chili into center. Yield: 6 servings.
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