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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This recipe is about as close as I could get to my Dad's chili. I love this chili. It has both beans and meat in it, and leftovers are great in a chili mac. Ingredients:
1 lb. ground beef (i use extra lean so that i don't have to drain fat) |
1 large yellow onion, diced |
1 large green bell pepper, diced |
2 cloves garlic, minced |
1 (16 oz.) can whole tomatoes, roughly chopped |
1 (16 oz.) can tomato sauce |
1 1/2 tbs. chili powder |
1/4 tsp. paprika |
1/4 tsp. cayenne pepper |
1 bay leaf |
1 can dark red kidney beans, drained |
1 can pinto beans with jalapenos, drained |
salt and pepper to taste |
Directions:
1. Heat a large pot over medium-high heat.
2. Brown beef, onion, and bell pepper until meat is cooked and veggies are tender.
3. Add garlic and cook for 1 min. more.
4. Add all other ingredients, stir well, and bring to a boil.
5. Cover and simmer over a lower heat for 1 1/2 hours.
6. I like to serve this with a thick, sweet corn bread.
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