| Serves
8 Ingredients
- 1 C dried pinto or kidney beans
- 3 C water
- 1 tbs vegetable oil
- 2 C chopped onion
- 1 green bell pepper, chopped
- 1 lb lean ground beef
- 2 C chopped tomatoes
- 1 6-oz can no-salt-added tomato
paste
|
- 3/4 C water
- 2 to 3 tbs chili powder
- 1 tbs cider vinegar
- 1 to 2 tsp minced garlic
- 1 tsp oregano
- 1 tsp cumin
- 1/2 tsp freshly ground black pepper
- 1 bay leaf
|
Directions
Place
beans and 3 cups of water in saucepan. Bring to a boil and cook
2 minutes. Do not drain. Set aside for 1 hour, then return beans to heat, adding water to
cover if necessary. Simmer for one hour, or until beans are tender. Drain and set aside.
Heat oil
in a large, deep skillet, Dutch oven or stockpot over medium-high heat. Add onion and bell
pepper. Cook until onion is translucent. Add meat and brown. Pour off all fat. Add beans
and remaining ingredients. Bring to a boil, reduce heat and simmer 1-1/2 hours, stirring
occasionally. Remove bay leaf before serving.
Vegetarian Chili: For a vegetarian entrée or side
dish, omit meat.
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