It has been awfully cold here lately and I can’t help but make Chili around now. This is one of my favorites that we make.
- 2 lbs Ground Beef
- 1 med Onion Chopped
- 1 Green Pepper Chopped
- 2 cloves Garlic
- 28 oz Diced Tomatoes Undrained
- 19 oz Light Red Kidney Beans Undrained
- 1 tbsp Chili Powder
- 1/2 tsp Basil
- 1/2 tsp Salt
- 1 tsp Ground Cumin
- 1 tsp Oregano
- 1 tsp Unsweetened Baking Cocoa
- 1/4 tsp Cayenne I like to do a heaping spoonful
In 4.5 quart saucepan, cook beef, onion, green pepper, and garlic over medium-high heat until beef is brown; drain.
Add spices and stir well.
Stir in canned tomatoes.
Heat to boiling. Reduce heat to low; cover and simmer 45 min to 1 hour, stirring occasionally.
Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.
PS Be sure to eat some cornbread with it!
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