- 6
Ingredients
- 2 TBL grd beef
- 3 TBL vegie oil
- 1 med onion, chopped
- 1 red bell pepper, chopped
- 4 TBL chili 3000
- 3 C water
- 1 26ox can tomato puree
- 2 14.5-oz cans (no salt added) chopped
- tomatoes
- 2 15-oz cans kidney beans, drained
- 1-2 tsp salt
Preparation
Step 1
brown beef in 2 batches in thick-bottomed
soup kettle
drain off fat & set browned beef aside
heat 3 TBL oil in kettle over med-high
heat, adding onions when hot
saute for 4-5 min, stirring often
add red bell pepper & continue cooking
2-3 more min
add chili 3000 stirring until spices
begin to stick to bottom of kettle
& brown (abt 30-45 seconds)
quickly add water
add tomato pudss, chopped tomatoes &
juice they were packed in
add kidney beans & salt
add beef but try not to include any fat
that may have accumulated
stir
when chili begins to boil, reduce heat
to low & cover
ideally chili should be simmered 3 hrs
to let all flavors blend together
stir abt. every 15 min while checking
to make sure heat is not too high
causing chili to stick to bottom
of kettle