Quick Chili Con Carne
|Vegetable oil||2 Tablespoon|
|Yellow onion||1 Medium, chopped|
|Sweet green pepper||1 Medium, cored|
|Lean ground beef||1 Pound|
|Garlic||2 Clove (10 gm), peeled and minced|
|Tomato sauce||16 Ounce (2 Cans, 8 Ounces Each)|
|Ground cumin||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Chili powder||2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Pinto beans/Kidney beans||30 Ounce, drained (2 Cans, 15 Ounces Each)|
1. Heat the oil in a heavy 3-quart saucepan over moderate heat for about 1 minute. Add the onion, green pepper, beef, and garlic, and cook, uncovered, stirring frequently, for 7 or 8 minutes, or until the onion is soft and the beef has browned.
2. Add the tomato sauce, cumin, cayenne pepper, chili powder, oregano, and salt. Cover, reduce the heat, and simmer for 20 minutes, stirring occasionally. Add 2 or 3 tablespoons of water if the mixture becomes too thick.
3. Stir in the beans, cover, and simmer for 5 more minutes, or until the beans are heated through. Serve with a green salad.