Updated: May 20
I’ve cooked numerous chili recipes through the years, and I have to say, this recipe stood out from them all. Even better — it’s quick and straight forward. In the past, I’ve been given recipes for chili to experiment with and have been told all the secrets to a perfect bowl of chili, from adding corn flour to the mix, to adding three kinds of different chilis (which aren’t easily found in the grocery store) for the correct “heat.”
This recipe just seems to have it all without being too fancy or out there. I followed the recipe as outlined in the original. The only difference I made draining the beans and rinsing them before adding them to the mix. The flavors are perfect. The fun part about chili is what to add in after it’s been made. You can add ingredients like grated cheese, sour cream, crumbled tortilla chips, pickled jalapeños and diced fresh tomatoes.
2 tablespoons oil
1 garlic glove, minced
1 cup onion, chopped
1 cup green pepper, chopped
1.5 lb. ground beef
2 (8 oz.) can tomato sauce
1 or 2 tablespoons chili powder
1 teaspoon salt
2 cans red kidney beans, drained and rinsed
Yields: serving for 6
Prep Time: 15 minutes
Cook Time: 40-45 minutes
In a large pot, heat the oil. Add the garlic, onion and green pepper. Cook on medium heat until vegetables are tender.
Add the beef, breaking up with a wooden spoon.
Cook until meat has browned.
Pour in the tomato sauce, chili powder, salt and pepper.
Lower heat and cook for 20 minutes.
Add the kidney beans.
Cover and keep it on low heat to simmer for another 20-25 minutes.
Serve with sour cream and cheese.