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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This chili recipe is simple to make and strong on flavor. It was adapted from a recipe found in Texas Home Cooking by Jamison and Jamison. I would highly reccomend using a homemade chili powder, but a store-bought one can be used, if needed. This is an excellent dish to make ahead of time and reheat before serving. The heat of the dish can be increased or decreased by adjusting the amount of chili powder used. Ingredients:
1 lb ground beef |
1 medium onion, chopped |
1 medium green bell pepper, chopped |
2 garlic cloves, minced |
16 ounces tomatoes, cut up or minced |
16 ounces dark red kidney beans, drained |
18 ounces tomato sauce |
1 tablespoon chili powder |
1/2 teaspoon dried basil |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
4 ounces cheddar cheese, shredded |
Directions:
1. In a large saucepan, cook ground beef, onion, green pepper and garlic until the meat is browned. Drain fat.
2. Stir in the remaining ingredients and bring to a boil. Reduce heat, cover and simmer 20 minutes.
3. Sprinkle 1 oz. of cheese over each serving.
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