This Chili tastes like it has been cooking all day but it was made in 30 minutes!
What you will need:
1 lb Ground Beef
3/4 of a Green Pepper
1/3 of an Onion
2 Garlic Cloves OR Garlic powder OR Garlic salt
1 15 oz Can of Dark red kidney beans (Rinsed and drained)
1 14 1/2 oz Can of diced tomatoes
1 15 oz can of tomato sauce (If you like thicker chili and not as soupy as I do, go with an 8 oz can)
3 tsp Chili Powder
Chop Onion, Garlic and Green pepper and place into a large skillet or pot with ground beef.
Cook until beef is browned and onion is tender. Drain Fat.
Add drained and rinsed kidney beans, undrained diced tomatoes, tomato sauce, Chili powder and pepper (to taste, I use a grinder and twist about 5 times) Stir and bring to a boil.
Once boiling cover and turn heat down to simmer for 20 minutes.
The finished product!
Corn bread compliments this dish. I use my trusty Jiffy mix so that it is egg, milk and nut free.