Adapted from one of my favorite food sources, www.allrecipes.com, Harrison insisted on ‘making dinner’ Saturday night, and with just a little time and a little help, he prepped everything, and this chili was ready to eat. It’s the perfect size too, not a big pot of leftovers, but good for 6 servings. We give it 4 stars, because everyone loved it, but it was a little too hot for Holly.
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6
Ingredients:
1 1/2 lbs. ground beef
1/2 of large onion, corsely chopped
1/4 cup chopped red bell pepper
1 (15 oz) can tomato sauce (we used Prego, Tomato Basil & Garlic)
6 ounces tomato paste
1/2 (16 oz) can of black beans
1/2 (16 oz) can of red Kidney beans
1/2 T. chili powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper (heaping)
1/4 teaspoon garlic powder
Directions:
1. Brown beef in large deep skillet. Cook over medium-high heat.
2. While browning, chop onion and bell pepper.
3. Once meat is brown, stir in Onion, bell pepper, tomato sauce, tomator paste and both beans.
4. Season with chili powder, salt, cayenne pepper and garlic powder.
5. Cook over medium-low heat, stirring occationally, for about 20 minutes.
Place chili into individual serving bowls and top with grated sharp cheddar cheese. Serve with small round torililla chips, and milk!
