BEEF CHILI

Beef Chili image

I have been making this chili for years and everyone loves it. It is very easy to make and always gets rave reviews from family, friends and co workers.

Provided by Diane Audette

Categories Beef

Time 1h20m

Number Of Ingredients 11

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Ingredients

1 1/2 lb ground beef, 90% lean
15.5 oz can(s) 1 can each of dark red kidney beans, pinto beans, red beans or light red kidney beans
1 medium green pepper, chopped
1 small onion, chopped
1 can(s) 6 oz of tomato paste
1 large 25 oz can of tomato puree
1 Tbsp each of chili powder and cumin
1/2 tsp each of ground black pepper and cayenne pepper
1 whole dried bayleaf
1 small 5 oz can of tomato sauce
1 small 12 oz can of diced tomatoes, optional

Steps:

1. Brown the beef in a 6 qt saucepan over medium heat. As the meat is browning, add the chopped onion and green pepper
2. Drain and rinse the beans, then add to the meat and vegetables in the saucepan. Stir together
3. Add the tomato paste, tomato puree and tomato sauce. If you are using the diced tomatoes, add them too. Stir all ingredients together, continuing on medium heat.
4. Add the spices: the black pepper, cayenne pepper, chili powder and cumin. Sometimes I will also add a TBSP of hot sauce as well. Stir everything until well mixed. Turn heat to low, add the bayleaf, and cover. Simmer 1 hour, stirring occasionally. Serve over rice, or with cornbread, and some shredded chedder cheese on top of each serving. The spices can be adjusted to taste and the hot sauce is optional.

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