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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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I found this recipe about 25 years ago in a consumer report magazine. They were trying to find the best can chili recipe. They came up with their own and this is it. I have made this for years. It is really good. If you like it hot like I do. Add cayenne pepper or tabasco sauce. Ingredients:
2 lbs lean ground beef |
2 garlic cloves, minced |
2 large onions, finely chopped |
2 medium green peppers, finely chopped |
8 tablespoons chili powder |
2 tablespoons cider vinegar |
1/2 teaspoon allspice |
1/2 teaspoon coriander |
2 teaspoons cumin |
1 teaspoon salt (to taste) |
1/2 cup water |
2 (16 ounce) cans crushed tomatoes |
2 (16 ounce) cans red kidney beans (with liquid) |
Directions:
1. Cook beef, garlic, onion, and green pepper in a heavy skillet over med-high heat till meat is no longer pink.
2. Add remaining ingredients.
3. Bring to a boil.
4. Cover & reduce heat.
5. Simmer for 45 minutes.
6. Stir frequently.
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