Quick Chili—A Great Winter Dish.
Cooks' Note
There are an infinite number of ways to make chili. You can make it with or without beans, with a lot or a little chili powder, and with or without cayenne or other hot peppers. Cook it to suit your taste. At any rate, chili makes for a very savory meal.
Recipe information
Yield
serves 4
Ingredients
1 pound lean ground beef chuck
1 medium yellow onion, chopped
1/2 cup chopped green bell pepper
1 1/2 cups cooked pinto beans (one 15-ounce can, rinsed and drained)
Two 10-ounce cans RO•TEL diced tomatoes and chilies, drained
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
Preparation
Combine the ground meat, onion, and bell pepper in a medium saucepan. Stirring constantly, cook over medium-high heat until the meat is crumbly and the onion translucent, about 5 minutes. Add the beans, tomatoes, chili powder, cumin, and salt. Continue to cook and stir until the chili is bubbly, about 4 minutes.
