Chili with kidney beans
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Garlic cloves; minced | |
| 2 | tablespoons | Oil |
| 4 | pounds | Lean ground beef |
| 6 | Onions; chopped | |
| 4 | Green bell peppers; chopped | |
| 6 | cans | Whole tomatoes (1-lb size) |
| 4 | cans | Red kidney beans (1-lb size) drained |
| 2 | cans | Tomato paste (6 oz size) |
| ¼ | cup | Chili powder |
| 1 | teaspoon | White vinegar |
| 3 | dashes | Red pepper |
| 3 | Whole cloves | |
| 1 | Bay leaf | |
| Salt, pepper | ||
| Rice (optional) | ||
Directions
Saute garlic in oil in large heavy kettle until golden. Crumble in beef and cook 10 minutes, or until evenly browned. Pour some of oil and drippings into skillet. Add onions and green peppers and cook until tender. Add to cooked meat with tomatoes, kidney beans, tomato paste, chili powder, vinegar, red pepper, cloves and bay leaf, and season to taste with salt and pepper. Cook, covered, over low heat 1 hour. If too dry, add additional tomatoes. If too liquid, uncover and simmer longer. Serve with rice, if desired.