Difference between revisions of "Chili"
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# In a large saucepan, cook ground beef, onion, bell pepper, and garlic until meat is brown and onion is tender. Drain fat. | # In a large saucepan, cook ground beef, onion, bell pepper, and garlic until meat is brown and onion is tender. Drain fat. | ||
# Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, and pepper. | # Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, and pepper. | ||
Revision as of 10:49, 15 July 2012
Description
Sources:
- Tomatoes Canned by the US Department of Agriculture, public domain government resource—original source of recipe
- Chili RecipesAnother source of good chili recipes
- Chili Recipe Unique chili recipes
- Serves: 4
Ingredients
- 12 ounces ground beef
- 1 cup onion, chopped (1 large onion)
- ½ cup green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (15.5 ounce) can tomatoes, cut up
- 1 (15.5 ounce) can dark red kidney beans, rinsed and drained
- 1 (8 ounce) can tomato sauce
- 2 to 3 teaspoons chili powder
- ½ teaspoon dried basil, crushed
- ¼ teaspoon pepper
Procedures
- In a large saucepan, cook ground beef, onion, bell pepper, and garlic until meat is brown and onion is tender. Drain fat.
- Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, and pepper.
- Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Cook's Note
20 minutes is the minimum time for this chili to be cooked. A low simmer for an hour or more is acceptable to allow the flavors to mingle. Stir occasionally to keep from sticking.
