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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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After experimenting with cook book recipes I created this hybrid recipe. It's not too think and not too thin, not too weak and not too spicy-Just right. Ingredients:
15 ounces mild chili beans |
vegetable oil cooking spray |
1 teaspoon vegetable oil |
1 cup chopped onion |
1 medium chopped green pepper |
1 lb ground beef |
1 (14 ounce) can rotel, diced tomato with chilies |
6 ounces tomato paste |
3/4 cup water |
2 tablespoons chili powder |
1 teaspoon oregano |
1 tablespoon ground cumin |
Directions:
1. Spray deep skillet or wok with veg oil.
2. Add oil and heat over medium heat.
3. Cook onions and green peppers approximately 3 minutes.
4. Add meat and brown.
5. Drain and return to skillet.
6. Add beans and remaining ingredients.
7. Bring to boil over medium heat.
8. Reduce heat and simmer, covered, for 1 hour, stirring occasionally.
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