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Chili

AndreaAndrea
servings:Makes 4 servings
prep time:
15 min
cook time:
20 min

Ingredients

  • 1 pound lean ground beef
  • 1/2 cup chopped green sweet pepper (1 small)
  • 1/2 cup chopped onion (1 medium)
  • 4 cloves garlic, minced
  • 1 can (15 ounce) tomato sauce
  • 1 can (15 ounce) red kidney beans, undrained
  • 1 can (14 1/2 ounce)diced tomatoes, undrained
  • 2 - 3 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon ground black pepper
  • Shredded cheddar cheese (optional)
  • Chopped onion (optional)
  • Dairy sour cream (optional)
  • Crushed red pepper (optional)

directions

The Basics

  • 1

    1.In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

  • 2

    2.Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls.

  • 3

    If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.

Variations

  • 1

    Variation 1: Chili for Two - Prepare as above, except divide all ingredients in half.

  • 2

    Variation 2: Cincinnati-Style Chili - Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.

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