Chili With Beans
|Ground beef||2 Pound|
|Green pepper||1 Large, diced|
|Onion||1 Large, diced|
|Garlic||1 Clove (5 gm), minced (Large Clove)|
|Chili powder||1⁄3 Cup (5.33 tbs)|
|Canned red kidney beans||38 Ounce (2 Cans, 19 Ounce Each)|
|Canned tomatoes||28 Ounce (1 Can)|
|Tomato paste||6 Ounce (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ground red pepper/Hot pepper sauce||1|
1. In 5-quart Dutch oven or saucepot over high heat, cook ground beef, green pepper, onion, and garlic, stirring frequently, until all pan juices evaporate and beef is well browned, about 15 minutes.
2. Stir in chili powder; cook 1 minute. Drain liquid from kidney beans into meat mixture; reserve beans. Stir in tomatoes with their liquid, tomato paste, water, salt, sugar, and bay leaf; over high heat, heat to boiling. Reduce heat to low; cover and simmer 45 minutes, stirring occasionally.
3. Stir in reserved kidney beans. If you like chili hotter, add about 1/2 teaspoon ground red pepper or a few drops hot pepper sauce or to taste. Cover and simmer 15 minutes longer to blend flavors. Skim fat from chili. Discard bay leaf.