2 - 15 to 16 oz cans kidney beans, rinsed and drained
2 - 14.5 oz can diced tomatoes, undrained
1 - 15 oz can tomato sauce
1 cup water
2 tbl chili powder
1 tsp dried basil, crushed
1/2 tsp black pepper
Shredded cheddar cheese (optional)
Dairy sour cream (optional)
Instructions
In a 4-quart pot, cook ground beef, onion, green bell pepper, and garlic until meat is brown and onion is tender; drain fat. Stir in kidney beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and black pepper.
Bring to boiling; reduce heat. Simmer, covered, for 20 mins, stirring occasionally.
CHIPOTLE STEAK CHILI- Prepare as above, except substitute 1 1/2 lbs boneless beef shoulder top blade steak (flat-iron), cut into 3/4 inch cubes, for the ground beef. In a 4-quart pot brown meat, half at a time, in 1 Tbl hot cooking oil. Remove meat, reserving drippings in pan. Cook onion, bell pepper, and garlic in drippings until tender; drain fat. Return meat to pot. Stir in 1-2 tsp chopped chipotle chile peppers in adobo sauce. Continue as directed, except reduce the water to 1/2 cup and simmer, covered, about 1 hour or until the meat is tender.
Serving
Suggestions
If desired, top each serving with cheese and/or sour cream.
Originally Submitted
2/14/2010
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