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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is Texas style chili with beans. I tweaked this until it's just the way I like it. If you want it mild, then leave out the cayenne, but leave the black pepper in, because black pepper is very healthy for you. Ingredients:
2 lbs lean ground beef |
1/2 large red onion (chopped) |
2 garlic cloves (minced) |
4 jalapeno peppers (seeded and minced) |
1 small green bell pepper (finely chopped) |
1 celery rib (chopped) |
1 teaspoon oregano |
1 teaspoon ground cumin |
3 tablespoons chili powder |
1 teaspoon cayenne pepper |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 (16 ounce) can kidney beans (with liquid) |
1 (16 ounce) can black beans (with liquid) |
1 (15 ounce) can tomato sauce |
1 (29 ounce) can tomato puree |
Directions:
1. In a large stock pot, brown the ground beef along with the onion and garlic. Add the rest of the ingredients and bring it to a boil.
2. Once it boils, reduce the heat and simmer for an hour covered.
3. Skim off any grease on the top.
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