Cold-weather chili

Yield: 1 Servings

Measure Ingredient
2 pounds Lean ground beef
¼ cup Pure olive oil
2 tablespoons President's Choice Chopped
\N \N Garlic in Oil
3 \N Medium onions, chopped
2 \N Red peppers, chopped
1 can (796mL) Italian-Style Plum
\N \N Tomatoes
2 tablespoons Chili powder
1 teaspoon Dried oregano
2 \N Bay leaves
1 can (540mL) Red Kidney Beans
1 \N Jar (850mL) Extra-Chunky
\N \N Mild Salsa Picante

Brown beef and drain excess fat. In a large stew pot, heat olive oil and saute onions and red peppers with garlic. Add plum tomatoes with their juice and break up. Add chili powder, oregano, bay leaves, salsa and meat. Cook at a low simmer for 1 hour. Fifteen minutes before serving, remove bay leaves and add kidney beans and sauce and heat through.

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