Difference between revisions of "Pepper chili"
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{{recipesummary|Stew recipes|12 (1 cup each)|80 minutes|2}} | {{recipesummary|Stew recipes|12 (1 cup each)|80 minutes|2}} | ||
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Chili made with bell-peppers, served over white rice. | Chili made with bell-peppers, served over white rice. | ||
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#Add kidney beans. Simmer for an additional 10 minutes | #Add kidney beans. Simmer for an additional 10 minutes | ||
#Add chili powder and garlic salt to taste. | #Add chili powder and garlic salt to taste. | ||
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Latest revision as of 14:55, 9 May 2012
| Pepper chili | |
|---|---|
| Category: | Stew recipes |
| Servings: | 12 (1 cup each) |
| Time: | 80 minutes |
| Difficulty: |  |
Chili made with bell-peppers, served over white rice.
Ingredients
- 3-3½ pounds ground beef
- 6-8 onions
- 2-3 Bell peppers
- Chili powder
- Garlic salt
- 1 can kidney beans (about 2 cups)
- 2 cans pureed crushed tomatoes (about 32 oz per can)
- White rice
- Cheddar cheese, shredded (optional)
Procedure
- Chop onions and peppers coarsely.
- Defrost beef. Put it in a large pot.
- Fry on medium only the beef turns brown. Drain grease
- Add peppers and onions to the pot.
- Fry until the onions are transparent. Drain grease if necessary.
- Add crushed tomatoes. Simmer for one hour, stirring occasionally
- Add kidney beans. Simmer for an additional 10 minutes
- Add chili powder and garlic salt to taste.
- Serve over white rice. Optionally, top with shredded cheddar cheese.
