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Prep Time: 25 Minutes Cook Time: 3 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Great chili-this one will stick to the ribs on cold winter days. Easy...hell yeah. Ingredients:
1 tablespoon vegetable oil |
1 large onion, finely chopped |
2 medium garlic cloves, finely chopped |
1 lb lean ground beef, browned and drained |
2 tablespoons of ground red chili peppers |
1 teaspoon celery salt |
1/4 teaspoon cayenne pepper |
1 teaspoon ground cumin |
1 teaspoon dried basil |
1 teaspoon salt |
1 (16 ounce) can plum tomatoes |
1 bay leaf |
3 cups water |
1 small cinnamon stick |
1 green pepper, cored, seeded and coarsely chopped |
1 (16 ounce) can kidney beans |
Directions:
1. Heat oil in large skillet over medium heat.
2. Add onions and garlic, cook until onion is translucent.
3. Add meat to the pot and break up any lumps in the pot. Stir occasionally until meat is evenly browned.
4. Stir in the remaining ingredients until the green peppers.
5. Bring to boil, lower the heat to simmer, cover, cook for 2 1/2 hours stirring occasionally.
6. Stir in the green peppers and kidney beans and simmer uncovered for 1/2 hour.
7. Remove the cinnamon stick and the bay leaf.
8. Taste and adjust seasonings with salt and pepper to your liking.
9. Enjoy!
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