Chili
Chili
Prep Time: 25 minutes
Cook Time:20 minutes
1 1/2 pounds lean ground beef
2 c chopped onion (2 large)
1 c chopped green sweet pepper (1 large)
4 cloves garlic, minced
2 15-oz cans kidney, pinto, and/or black beans, rinsed and drained (I used black and kidney)
2 14.5-oz can diced tomatoes, undrained
1 15-oz can tomato sauce
1 c water
2 Tbsp chili powder
1 tsp dried basil, crushed
1/2 tsp black pepper
Shredded cheddar cheese (optional)
Dairy sour cream (optional)
1. In a 4-quart Dutch oven, cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender; drain fat. Stir in beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and black pepper. Bring to boil; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. If desired top each serving with cheese and/or sour cream.
Yield: 8 servings
From Better Homes and Gardens New Cookbook
Ken's rating: *****
Chalsea's rating: *****
Special Guest David's rating: 9 out of 10 (doesn't do spicy, but best chili ever!)
I'm not really a chili person, but this was soooo delicious. Ken said it was probably the best chili he's ever had. And, as you will notice, it takes 45 minutes! BONUS!
I served this with a dinner roll and broke up some Fritos over top! We like the crunch.
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2 comments:
we made this tonight - SOOO good!! : )
p.s. it was awesome to see you, miss you!! come to mad town soon! Love you!
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