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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To make this a vegetarian chili, use an additional eight ounces of lentils instead of the pound of ground beef. Ingredients:
1 pound ground beef |
2 tablespoons vegetable oil |
1 onion, chopped |
2 leeks (white and pale green parts only), chopped |
1 red bell pepper, chopped |
1 green bell pepper, chopped |
4 green onions, chopped |
2 garlic cloves, chopped |
8 ounces lentils |
2 28-ounce cans crushed tomatoes |
1 1/2 cups water |
2 tablespoons plus 1 teaspoon chili powder |
2 1/2 teaspoons salt |
2 teaspoons dried marjoram, crumbled |
2 teaspoons dried oregano, crumbled |
2 teaspoons dried basil, crumbled |
1 teaspoon pepper |
1 cup grated parmesan |
sour cream |
Directions:
1. Heat heavy medium skillet over medium-high heat. Add ground beef and cook until beef is brown, crumbling with fork, about 5 minutes. Drain well. Heat oil in heavy 3-quart saucepan over medium-high. Add onion and next 5 ingredients. Sauté until onion is tender, about 8 minutes.
2. Add beef, lentils and next 8 ingredients to saucepan. Cover and simmer until lentils are tender, stirring occasionally, about 1 1/2 hours. Stir in Parmesan. Simmer, uncovered, until mixture is thick, about 15 minutes. Serve, passing sour cream separately.
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