Chili with Beans Recipe

If I presented this recipe at the National Chili Competition I would probably be disqualifed and shot. But I don't need a trophy, and this works well around my household.

Ingredients

• 675 grams (1 1/2 lbs) Ground Beef.
• 170 grams (1 cup) Onion (Yellow or Brown), chopped. About 1 medium onion.
• 150 grams (1 cup) Green Bell Pepper, seeded and chopped. Many recipes use Chili Peppers, but those are impossible for me to find where I live. If using 'piman' use about 4.
• 11 grams (2 cloves) Garlic, fresh chopped. If you only have Garlic Powder use 1/4 tsp.
• 800 grams (2 14.5 oz. can) Canned Tomatoes (Diced or Whole), undrained.
• 800 grams (2 15 oz. cans) Red Kidney Beans, drained and rinsed. You can mix or substitute Black Beans or Garbanzo Beans. If you can't find cans, you might find them in cartons perhaps elsewhere in the store.
• 16.24 grams (2 tbsp) Chili Powder. This will be mild; add another tablespoon for a richer Chili flavor.
• 5.69 grams (1 tsp) Salt.
• 2 grams (1 tsp) Black Pepper, fresh ground. This is mild, so double the amount for a nice zing.
• 1 grams (1 tsp) Cumin Seed or Cumin Powder. If using Cumin Powder use half as much.
• 240 ml (1 cup) Water. You can use [Dark] Beer instead.
• 30 ml (2 tbsp) Oil.

Preparation

1. In a large, heavy saucepan, sauté the Onions, Garlic, and Green Peppers in Oil until the Onions are transparent, about 6 minutes. Garlic is best if only sautéed about 1 minute, so add it near the end.
2. Slowly add the Ground Beef and cook until browned.
3. Mix in the Chili Powder, Cumin, Salt, and Pepper.
4. Add the Tomatoes and Water or Beer. If you're using Whole Tomatoes crush them now so you won't later crush the beans.
5. Add the Beans.
6. Simmer for 1 hour. Stir occaisionally to prevent burning. Add a little water if necessary as you go to prevent burning.

Serving Suggestions

Storage

References