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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is a great basic chili recipe with lots of flavor that I (a non-chili aficionado) think tastes good even without sour cream and shredded cheese, which is saying a lot. It tastes better the second day, as chili often does. Mom used to make this sans-meat when we were vegetarians Ingredients:
2 tablespoons oil |
1 green pepper, diced |
1 onion, diced |
2 stalks celery, diced (can be omitted) |
1 large garlic clove, minced |
1 lb ground beef |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 (28 ounce) can crushed tomatoes |
1 (28 ounce) can tomato puree |
1 1/2 tablespoons chili powder |
1/2 teaspoon cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1 tablespoon sugar |
1/4 teaspoon pepper |
2 teaspoons salt |
1 -3 dash hot sauce |
1 (14 ounce) can kidney beans, rinsed and drained |
Directions:
1. Heat oil in stock pot.
2. Add green pepper, onion, celery and garlic. Saute until cooked (onions soft and translucent).
3. Add ground beef, cook ’til brown and drain.
4. Add remaining ingredients except for beans. Simmer for at least one hour.
5. Add beans and heat through (15-20 minutes).
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