Sweet Pepper Chili Con Carne
|Garlic||1 Clove (5 gm), minced|
|Onion||1 , chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Sweet green pepper||1⁄2 Cup (8 tbs), chopped|
|Canned kidney beans||19 Ounce, drained (1 Can, 540 Milliliter)|
|Canned tomatoes||19 Ounce, drained and chopped (1 Can, 540 Milliliter)|
|Tomato sauce||14 Ounce (1 Can, 398 Milliliter)|
|Chili powder||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Cumin||1⁄4 Teaspoon, ground|
|Ground cumin||1⁄4 Teaspoon|
1. In 12-cup or 3 liters casserole, combine beef, garlic, onion, celery and green pepper mixing well to crumble beef and microwave at High for 5 minutes or until meat is no longer pink, stirring once.
2. Stir in kidney beans, tomatoes, tomato sauce, chili powder, sugar, salt, oregano and cumin, cover with waxed paper and microwave at High for 5 minutes.
3. Stir well and microwave at Medium-High (70%) for about 20 minutes until desired thickness is attained, stirring occasionally.
4. Serve hot with garnish as desired.