Chili con carne with tomatoes

Yield: 1 Servings

Measure Ingredient
2 pounds Ground beef
2 cups Chopped onion
2 cups Chopped green pepper
2 cans (28 oz.) tomatoes
2 cans (8 oz.) tomato sauce
4 teaspoons Chili powder
2 teaspoons Salt
¼ teaspoon Cayenne red pepper
¼ teaspoon Paprika
2 cans (15 1/2 oz.) kidney beans; drained

Notes: By Pepper Klitsch, Palmerton. The Times News, PA In large skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients, except kidney beans. Heat to boiling. Reduce heat; cover and simmer 2 hours, stirring occasionally. Stir in kidney beans; heat through. Makes 7 or 8 servings (about 1 cup each).

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 7, 1998

Similar recipes