Quick Chili Con Carne
|Vegetable oil||1 Tablespoon|
|Lean ground beef||2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Sweet green pepper||1 Large (Cut Into Half Inch Pieces)|
|Garlic||2 Clove (10 gm), minced|
|Chili powder||2 Tablespoon|
|Dried oregano||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Canned tomatoes||28 Ounce, undrained|
|Canned kidney bean||38 Ounce, drained|
In Dutch oven or large saucepan, heat oil over medium-high heat; cook beef, stirring to break up, onions, green pepper and garlic until beef is browned and vegetables are tender, 6 to 8 minutes.
Stir in chili powder, oregano, cumin, salt, and pepper to taste; add tomatoes and bring to boil.
Reduce heat and simmer, uncovered, for 20 minutes or until thickened slightly, stirring occasionally.
Add kidney beans and heat through, stirring often.
Serve in soup bowls.