Stephanie's Chilly Day Chili
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | pounds |
ground beef
|
|
| 16 | ounces |
tomatoes
|
|
| 15 | ounces |
tomato sauce
|
|
| ½ | cup |
ketchup
|
|
| 2 | tablespoons |
chili powder
|
|
| ¼ | teaspoon |
black pepper
|
|
| 31 | ounces |
red kidney beans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 907.2 | g |
ground beef
|
|
| 462.4 | ml/g |
tomatoes
|
|
| 433.5 | ml/g |
tomato sauce
|
|
| 118 | ml |
ketchup
|
|
| 3E+1 | ml |
chili powder
|
|
| 1.3 | ml |
black pepper
|
|
| 895.9 | ml/g |
red kidney beans
|
|
Directions
Sauté the onions and peppers in oil. Add ground beef. Cook until lightly browned, stirring occasionally.
Drain fat and set aside.
Partially drain kidney beans. Stir in tomatoes, sauce, ketchup, chili powder, salt and pepper to meat mixture.
Simmer, uncovered, for 30 minutes.
Stir in kidney beans, and simmer 15 minutes longer.
Serve with hot cornbread and honey butter.
