Sunday, April 7, 2013

Not Texas Chili

Ingredients

    • 1 1/4 lb. ground beef
    • 1 large green pepper, chopped
    • 1 large onion, chopped
    • 2-3 cloves garlic, minced
    • 1 tblsp. olive oil
    • 2 can diced tomatoes with their juice
    • 2 cans pinto beans, drained and rinsed
    • 2 tblsp. tomato paste
    • 1 1/2 tsp. salt
    • 1/2 tsp. ground black pepper
    • 2 tblsp. chili powder
    • 1/4 tsp. red pepper flakes
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1 tsp. oregano
    • 1 1/2 tsp. cumin
Garnishes:
  • Sour cream
  • Grated cheese
  • Chopped cilantro
  • Tabasco
  • Instructions

    1. In a large deep pot or Dutch oven, brown the beef over medium-high heat. Remove the browned beef from the pan and set it aside to drain.
    2. In the same pan, add the olive oil, green pepper, onion, and garlic. Cook, stirring frequently, until just tender.
    3. Return the drained beef to the pan.
    4. Add the tomatoes, beans, tomato paste, and water. Stir well.
    5. Add the seasonings. Stir well.
    6. Bring to the boil, then reduce the heat to maintain a slow simmer. Cover and cook for 1 1/2 to 2 hours or more.
    7. Serve with garnishes of sour cream, cheese, cilantro, and Tabasco

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    Not Texas Chili

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