 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
|
Awesome and great tasting chili. This makes a lot of chili so freeze your unused portions for future meals. Ingredients:
2 lbs lean ground beef |
1 1/2 cups onions, diced |
1/2 cup celery, diced |
1/4 cup green bell pepper, diced |
2 (14 1/2 ounce) cans diced tomatoes with green chilies |
1 (29 ounce) can tomato sauce |
1/4 cup chili powder |
2 teaspoons ground cumin |
1 1/2 teaspoons garlic powder |
1/2 teaspoon salt (optional) |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon dried oregano |
1/2 teaspoon red pepper flakes |
1/2 teaspoon dried basil |
1/2-1 teaspoon ground cayenne pepper |
1 (15 ounce) can red kidney beans |
1 (15 ounce) can chili (or pinto beans) |
Directions:
1. Place ground beef in a large skillet and cook over medium-high heat until brown. Drain and set aside.
2. Saute the onions, celery and bell pepper until onions are soft and translucent.
3. Add the ground beef, onions, celery and bell pepper with the remaining ingredients to a large pot.
4. Bring to a boil, reduce heat and simmer for 1 1/2-2 hours, stirring occasionally.
5. Serve with a dollop of sour cream and grated cheddar cheese on top.
|
|