With temps hovering in the mid-20's for days now and snow forecasted again in Atlanta this week, I thought it best to cook up another pot of homemade Chili. Nothing warms the body and soul like Chili. It is just perfect, especially this time of year.
Here's my recipe:
Chili
1 1/2 pounds ground round
1/2 cup onion, chopped
1/2 cup green pepper, chopped
4 cloves garlic, minced
2 28-oz cans diced tomatoes
1 15-oz can tomato sauce
1 cup water
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon oregano
1 teaspoon red pepper
1 teaspoon black pepper
3 15-oz cans dark red kidney beans, drained
Place a large skillet over medium heat until hot. Add 1 tablespoon olive oil. Add ground round, onion, pepper, and garlic. Cook until beef is browned, stirring to crumble meat. Drain. Add tomatoes and next 8 ingredients, stir well. Bring to a boil; reduce heat and simmer uncovered 15 minutes or so. Stir in beans. Simmer until beans are heated thoroughly. Enjoy!
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