Serve this great tasting ground beef and bean chili with cornbread and a salad.
Ingredients:
- 2 cans (15 ounces each) red kidney beans or small red 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
- 2 teaspoons finely chopped jalapeno chile pepper, optional
- 1 can (8 ounces) tomato sauce
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- dash cayenne pepper, or to taste
- dash ground 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, tomato sauce, peppers, 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.
More Chili Recipes
Ground Beef and Sausage Chili
Spicy Ground Beef Chili
Crockpot Black Bean Chili Recipe
