 |
Prep Time: 7 Minutes Cook Time: 133 Minutes |
Ready In: 140 Minutes Servings: 8 |
|
Mom got the recipe from her Mennonite Cook Book. I always seem to lose the written recipe and have to call her for it. I use a clove of garlic, diced tomatoes, light and dark kidney beans, 3 tsp of chili powder. This recipe is so easy to tweak. This is GREAT the next day! Wonderful over french fries or mashed potatoes too! Freezes very well. Easily doubled. Ingredients:
2 tablespoons olive oil |
1 lb ground beef (lean is preferred) |
2 sweet peppers, chopped |
1 onion, chopped |
1 garlic clove (optional) |
28 ounces tomatoes (stewed or diced, your choice) |
18 ounces kidney beans (drained) |
14 ounces tomato sauce |
2 teaspoons chili powder |
1 dash paprika |
1/2 teaspoon cocoa powder (optional) |
Directions:
1. Heat olive oil over med-hi heat.
2. Add onions and garlic, sauté for a few minutes (does not have to be browned).
3. Add beef and cook until beef is browned; drain, if necessary.
4. Once meat is cooked, add tomatoes, beans, sauce, green peppers, chili powder and paprika.
5. Lower heat to med-lo and let simmer for 2 hours to let flavours mingle.
6. I don't know how long you actually should do this, this is just what I do.
7. Next time I make this, I will sauté the onion and beef, then put the whole lot into my crock pot for all day cooking.
8. This is GREAT the next day!
9. Wonderful over french fries or mashed potatoes too!
|
|