Chili

By kimvess

Ingredients

• 2 tablespoons vegetable oil
• 2 large onions, peeled and chopped
• 3 cloves garlic, finely chopped
• 1 large green bell pepper, chopped
• 2 pounds lean ground beef
• 3 1-pound cans tomatoes, plus liquid from the can
• 2 6-ounce cans tomato paste
• 3 1-pound cans red kidney beans, drained
• 2 cups water
• 1 1/2 teaspoon salt
• 3-4 tablespoons chili powder
• Tabasco or other hot sauce
• Salt and pepper to taste
• Grated Cheddar or Monterey Jack cheese
• Sour cream

Details

Servings 2
Adapted from cs.cmu.edu

Preparation

Step 1

Chili recipe from the book THE KITCHEN SURVIVAL GUIDE by Lora Brody:


Heat the oil in a large pot. Add the onions, garlic, and green-pepper,
and cook over medium heat, stirring frequently and taking care that the
garlic does not brown.

Crumble the ground beef into the pot and continue to cook, stirring
frequently, until the meat is well browned.

Add the tomatoes, the tomato paste, the beans, the water, the salt, and
2 tbsp of the chili powder. Bring the mixture to a boil, then reduce the
heat to a low simmer. Cook uncovered, for at least one (1) hour (the
longer the better), stirring occasionally to make sure the bottom is not
burning.

Season with additional chili powder if desired, tabasco, and salt and
pepper.

Garnish with grated cheese and a dab of sour cream on each serving.

Serves 10. Freezes great.