Bean Counter Chili
1 pound ground round
1 (16-ounce) can cooked tomatoes
1 (8-ounce) can tomato sauce
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 tablespoon salt
1/2 teaspoon pepper
3 teaspoons chili powder
3/4 teaspoon paprika
Pinch of oregano
2-1/2 cups canned or cooked kidney beans, drained
In a large saucepan or Dutch oven, brown sirloin. Add tomatoes, tomato sauce, onion, green bell pepper, salt, pepper, chili powder, paprika, and oregano; stir. Bring to a slow boil. Reduce heat and simmer, covered, for 30 minutes, stirring occasionally. Add kidney beans and cook an additional 45 minutes, stirring frequently. If mixture is too thin, add 1/2 teaspoon of flour until desired thickness.
Yield
6 servings
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