At a Glance
Course : Entree
Special : Easy
Type of Prep : Sauté, Simmer
Cuisine : Southern, Tex-Mex, U.S. Regional
Occasion : Fall, Family Dinner, Party, Potluck, Superbowl
A ground beef chili recipe with cooked or canned beans, onion and bell pepper, lean ground beef, tomatoes, chile peppers, and seasonings. If you're using dried beans, start this the night before.
INGREDIENTS:
- 1 1/2 cups dry red beans or kidney beans or 2 cans beans, drained
- 1 tablespoon vegetable oil
- 1 large onion, quartered, sliced
- 1 green bell pepper, chopped
- 1 pound ground round
- 1 can (14.5 ounces) tomatoes
- 1 can mild green chile peppers
- 1 can (8 ounces) tomato sauce
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- dash cayenne pepper, or to taste
- 2 whole cloves
- 1 small bay leaf
PREPARATION:
Prepare beans unless using cans. Rinse dry beans, cover with cold water, and let soak overnight. Drain, transfer to a large saucepan, and cover with fresh water. Cover and simmer for about 1 hour, or until tender. Drain.
In a large skillet, brown the onion, pepper, and ground beef in oil. Add the tomatoes, chile peppers, tomato sauce, and seasonings. Cover and simmer for 1 1/2 hours, adding a little water if needed to keep from sticking. Check and stir frequently. Add the cooked or canned beans and heat through.
Serves 6.
Serves 6.
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