Chili con carne with tomatoes
1 Servings
Ingredients
| Quantity | 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 |
Directions
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