Lentil-beef chili
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 2 | tablespoons | Vegetable oil |
| 1 | Onion; chopped | |
| 2 | Leeks; (white and pale | |
| ; green parts only), | ||
| ; chopped | ||
| 1 | Red bell pepper; chopped | |
| 1 | Green bell pepper; chopped | |
| 4 | Green onions; chopped | |
| 2 | Garlic cloves; chopped | |
| 8 | ounces | Lentils |
| 2 | 28 ounce can crushed tomatoes | |
| 1½ | cup | Water |
| 2 | tablespoons | Plus 1 teaspoon chili powder |
| 2½ | teaspoon | Salt |
| 2 | teaspoons | Dried marjoram; crumbled |
| 2 | teaspoons | Dried oregano; crumbled |
| 2 | teaspoons | Dried basil; crumbled |
| 1 | teaspoon | Pepper |
| 1 | cup | Grated Parmesan |
| Sour Cream | ||
Directions
Heat heavy medium skillet over medium-high heat. Add ground beef and cook until beef is brown, crumbling with fork, about 5 minutes. Drain well. Heat oil in heavy 3-quart saucepan over medium-high. Add onion and next 5 ingredients. Saute until onion is tender, about 8 minutes.
Add beef, lentils and next 8 ingredients to saucepan. Cover and simmer until lentils are tender, stirring occasionally, about 1½ hours. Stir in Parmesan. Simmer, uncovered, until mixture is thick, about 15 minutes.
Serve, passing sour cream separately.
Serves 6.
Bon Appetit November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.