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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I served this chili to guests on Halloween night with cornbread and it was a huge hit! Ingredients:
1 medium white onion, diced |
2 garlic cloves, minced |
1 medium red pepper, diced |
2 tablespoons olive oil |
2 lbs lean ground beef |
2 (14 1/2 ounce) cans diced tomatoes with juice |
2 (15 ounce) cans kidney beans, one drained, one with juice |
1 (8 ounce) can tomato paste |
salt (to taste) |
1 tablespoon chili powder (or to taste) |
1 teaspoon ground cumin |
Directions:
1. Saute garlic, onion and peppers in olive oil over medium heat until onions are soft.
2. Add ground beef, cook until browned.
3. Add tomatoes, beans, tomato paste and spices. Bring to a boil.
4. Reduce heat to low and simmer, covered, for one hour. Add water if needed to reach desired consistency.
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