Adapted from Taste of Home Magazine
This is the perfect chili recipe – thick, hearty and full of flavor. I like to make double or triple batches in the summer with fresh tomatoes and peppers from the garden and freeze it.
2 lbs. ground beef
2 T. olive oil
2 garlic cloves, minced
2 medium onions, chopped
1 green pepper, chopped
1-1/2 t. salt
2 T. chili powder
1/8 t. cayenne pepper
1/4 t. ground cinnamon
1 t. ground cumin
1 t. dried oregano
1 bay leaf
2 (16-oz.) cans tomatoes with liquid, chopped
1 (6-oz.) can tomato paste
3 beef bouillon cubes
1 c. boiling water
1 (16-oz.) can kidney beans, undrained
In a large pan, brown ground beef. Drain and set aside. In the same pan, heat oil; sauté garlic and onions over low heat until onions are tender. Stir in green pepper, salt, chili powder, cayenne pepper, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until well mixed. Add bay leaf, beef, tomatoes with liquid and tomato paste. Dissolve bouillon in water and add to soup. Simmer, covered, for about 1 hour. Add kidney beans; simmer 30 minutes longer.
Yield: 8-10 servings (about 2 ½ quarts)
2 T. olive oil
2 garlic cloves, minced
2 medium onions, chopped
1 green pepper, chopped
1-1/2 t. salt
2 T. chili powder
1/8 t. cayenne pepper
1/4 t. ground cinnamon
1 t. ground cumin
1 t. dried oregano
1 bay leaf
2 (16-oz.) cans tomatoes with liquid, chopped
1 (6-oz.) can tomato paste
3 beef bouillon cubes
1 c. boiling water
1 (16-oz.) can kidney beans, undrained
In a large pan, brown ground beef. Drain and set aside. In the same pan, heat oil; sauté garlic and onions over low heat until onions are tender. Stir in green pepper, salt, chili powder, cayenne pepper, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until well mixed. Add bay leaf, beef, tomatoes with liquid and tomato paste. Dissolve bouillon in water and add to soup. Simmer, covered, for about 1 hour. Add kidney beans; simmer 30 minutes longer.
Yield: 8-10 servings (about 2 ½ quarts)
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