Bandit's Chili
Bandit's Chili recipe
Yield
12 servingsPrep
30 minCook
60 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound | ground beef, lean |
|
| 1 | clove |
garlic
minced |
|
| 1 | large |
onions
finely chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 4 | tablespoons | chili powder |
|
| 1 | tablespoon | apple cider vinegar |
|
| ¼ | teaspoon | allspice |
|
| ¼ | teaspoon | coriander |
|
| 1 | teaspoon | cumin |
|
| ½ | teaspoon | salt |
|
| ½ | cup | water |
|
| 16 | ounces |
kidney beans, canned
with liquid |
|
| 16 | ounces | tomatoes, canned, crushed | |
| red hot pepper sauce |
*
|
Trans-fat Free, High Fiber
Directions
Cook beef, garlic, onion, and green pepper in a skillet over med-high heat, stirring frequently to break up meat.
Cook until onion is soft and meat has lost its pink color.
Add remaining ingredients, except Tabasco.
Bring to boil.
Cover and reduce heat.
Add Tabasco.
Simmer for 45 minutes stirring frequently.
For thicker sauce and fuller flavor, add mesa flour.
For the best flavor, let simmer longer.
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