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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe is adapted from a wonderful cookbook, Mennonite Country-Style Recipes. It is a fantastically quick chili that can be made ahead and kept warm in a crockpot! Enjoy! Ingredients:
2 tablespoons vegetable oil (optional) |
1 lb ground beef |
1 medium onion, chopped |
1 medium green pepper, chopped |
3 garlic cloves, minced |
1 (16 ounce) can tomato sauce |
1 (16 ounce) can diced tomatoes and green chilies |
1/4 teaspoon cayenne pepper |
2 teaspoons chili powder |
1 teaspoon crushed oregano leaves |
1 teaspoon salt |
1 teaspoon pepper |
1/4 cup sugar (or less to taste) |
1 (16 ounce) can of red chili beans (undrained) |
1 (16 ounce) can kidney beans (drained) |
Directions:
1. Sauté ground beef, onion, green pepper and garlic cloves in dutch oven.
2. Add rest of ingredients, with the exception of the beans. Cover and simmer for 20 minutes, stirring occasionally. Add small amount of water if mixture becomes too thick. Start with less than 1/4 C of sugar and add to sweetness preference.
3. Stir in beans, (may use all kidney beans, red and black beans, whatever you prefer).
4. If making ahead, transfer to crockpot and place on lowest setting to keep warm. You may also let cool and warm for next day.
5. Optional: Top with shredded cheese, sour cream and corn chips!
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