Chili

Chili
By: Suzette Pulsipher

1 medium Onion, chopped
3 lbs, ground chuck
2 cups water
1 tsp Ground red pepper
2 - 16 oz cans black beans
1 tsp Oregano
2 - 6oz. cans tomato paste
1 red bell pepper, chopped
3 tsp salt
1 tsp black pepper
1 tsp cumin
1 clove minced garlic

Directions: In large pot, combine onion, bell pepper and ground chuck. Cook over medium heat until cooked through and no longer pink. To cooked meat mixture, add remaining ingredients and mix well. Simmer over low heat at least 30 minutes to allow the flavors to blend.

This recipe will make you forget any mix you’ve used before, Using the red bell pepper and black beans makes for a more refined flavor than the usual kidney beans and bell pepper. I like my food spicy, as is this chili. Should you prefer your foods milder, cut back the ground red pepper. And the black pepper by half.


Serves: 12