Chili

mins Cook: 20 mins

• 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 15 ounce can tomato sauce
• 1 15 ounce can red kidney beans, undrained
• 1 14 1/2 ounce can 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

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

Wendy's Chili

Chili {Wendy's Style} Ingredients:

• 4.5 pounds ground beef, browned and drained
• 2 large yellow (sweet) onions, chopped
• 7 large green bell peppers, chopped
• 4 celery stalks, chopped
• 2 heaping tablespoons minced garlic (I use jarred)
• 2 cans Ranch Style Beans, NOT drained (15 ounce cans)
• 2 cans dark red kidney beans, drained (15 ounce cans)
• 2 cans Original Rotel Diced Tomatoes & Green Chili (10 ounce cans)
• 2 cans stewed tomatoes (15 ounce cans)
• 4 cans plain tomato sauce (15 ounce cans)
• 2 packages McCormick Mild Chili Seasoning (1.25 ounce packages)

1. Combine all ingredients in a large stock pot.*
2. Simmer for at least three hours (I let mine cook all day long).
3. Enjoy!