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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Just my own version of spicy chili. It helps to have a garden with fresh spicy peppers and big tomatoes. If you haven't cooked with cayenne peppers before - don't be deceived by their small size. They pack a punch. I mince them in their entirety - no removal of seeds or membranes. Ingredients:
1 tablespoon olive oil |
1 yellow bell pepper, diced |
1 small yellow onion, diced |
2 fresh cayenne peppers, very finely minced |
2 teaspoons garlic, minced |
1 teaspoon white pepper |
1 lb extra lean ground beef |
1/2 teaspoon paprika |
1/2 teaspoon chili powder |
1 tablespoon balsamic vinegar |
3 large tomatoes, chopped |
1 (15 ounce) can black beans, rinsed |
1 cup white rice |
2 cups water |
Directions:
1. Start rice so that it will be done when chili is done.
2. Saute bell pepper, onion, cayenne peppers and garlic in olive oil. Sprinkle with white pepper.
3. When onions are almost translucent, add ground beef. Chop it as it cooks so that it is crumbly. Sprinkle paprika, chili powder, and vinegar over beef. Cook at medium heat until is it lightly browned.
4. Add tomatoes. I like to mash them with a potato masher once they've been cooking for a few minutes.
5. Add black beans once the tomatoes are soft. Cover and reduce heat slightly. Cook for about 5 to 8 minutes.
6. Serve over rice.
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