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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A very tasty dish to enjoy on a cold night. Ingredients:
2 tablespoons vegetable oil |
1 medium yellow onion, peeled and chopped |
1 medium green pepper, cored,seeded,and chopped |
1 lb lean ground beef |
2 cloves garlic, peeled and minced |
2 (8 ounce) cans tomato sauce |
1/4 teaspoon ground cumin |
1 teaspoon cayenne pepper |
2 teaspoons chili powder |
1/2 teaspoon dried oregano, crumbled |
1 teaspoon salt |
2 (15 ounce) cans pinto beans or 2 (15 ounce) cans kidney beans, drained |
Directions:
1. Heat the oil in a heavy 3 quart saucepan over moderate heat for about 1 minute.
2. Add the onion, green pepper, beef, and garlic, and cook, uncovered, stirring frequently, for 7 or 8 minutes, or until the inion is soft and the beef has browned.
3. Add the tomato sauce, cumin, cayenne pepper, chili powder, oregano, and salt.
4. Cover, reduce the heat, and simmer for 20 minutes, stirring occasionally.
5. Add 2-3 tbsp of water if the mixture becomes too thick.
6. Stir in the beans, cover, and simmer for 5 more minutes, or until the beans are heated through.
7. Serve with a green salad.
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