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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This is a family favorite. Guests have always loved it, too. It has a great texture and mild taste (without the chiles). To turn up the heat, add the chiles and increase the hot pepper sauce to taste. I often double or even triple the recipe. I modified this recipe from a pillsbury cookbook I received at my bridal shower 16 years ago...and I've been making it ever since! Enjoy! Ingredients:
1 1/2 lbs ground beef |
1 medium onion, chopped |
1 green bell pepper, chopped |
3/4 cup water |
1 tablespoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon sugar (or splenda) |
1/4 teaspoon hot pepper sauce (i.e. red hot) |
2 garlic cloves, minced |
1 (28 ounce) can tomatoes, undrained, cut up |
1 (10 3/4 ounce) can condensed tomato soup |
1 (6 ounce) can tomato paste |
1 (4 ounce) can green chilies (optional) |
2 (15 1/2 ounce) cans kidney beans, undrained (light & dark) |
Directions:
1. In a large sauce pan or pot, brown ground beef with onion; drain. (While the beef is browning, chop veggies, etc.)
2. Add remaining ingredients, EXCEPT kidney beans, to the ground beef and onion.
3. Bring to a boil then reduce heat to low.
4. Cover and simmer for about 90 minutes. (stir occasionally to avoid any chili sticking on the bottom of the pot.).
5. Stir in undrained kidney beans and simmer until heated through (about 15 minutes).
6. **For a smoother chili (my preference) I pour the 28oz. can of tomatoes into my ultmate chopper (mini food processor) and blend em up. I also chop the onions and peppers quite small. This minimizes chunks which makes it more kid-friendly. .
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