Nothing better than curling up with a bowl of hot, steaming chili on a cold, rainy day! Love the looks of this Cowboy Chili, found at Chef in Training.
- 2 lbs. ground beef
- 2 tbs. olive oil
- 1 medium onion, chopped
- 1 large bell pepper, chopped
- 1 garlic clove, minced
- 3 tsp. salt
- 1/2 tsp. pepper
- 2 cups water
- 1 28 oz. can crushed tomatoes
- 1 14.5 oz. can stewed tomatoes
- 2 cans drained kidney beans
- 1/3 cup chili powder
- 1/4 to 1/2 tsp. cayenne pepper (optional)
- 2 tsp. cumin
Brown ground beef, then add onion, bell pepper and garlic and saute for a minute. Add remaining ingredients and bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes. If you want a thicker chili, add 1/3 cup water and 2 tbs. mesa flour after it as simmered for 20 minutes, and let it cook an additional five minutes.
Visit Chef in Training for complete recipe.