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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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My father came up with this recipe when I lived at home. He always added the optional cayenne pepper, and we four kids would mop up the chili with slices of bread. I don't use the cayenne for my family, but it still warms you up on cold days. Ingredients:
1/2 pound ground beef |
1/3 cup chopped green pepper |
2 tablespoons chopped onion |
1 garlic clove, minced |
1 can (8 ounces) tomato sauce |
1 can (5-1/2 ounces) tomato juice |
1/2 cup water |
2 tablespoons chili powder |
1/2 teaspoon dried oregano |
1/2 teaspoon paprika |
1/4 teaspoon ground cumin |
1/4 teaspoon cayenne pepper, optional |
1/8 teaspoon salt, optional |
Directions:
1. In a large saucepan, cook beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomato juice, water, chili powder, oregano, paprika, cumin and cayenne and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or to desired thickness. Yield: 2 servings.
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