June 02, 2017
Comfort Food, Dinner, Main Dish,
Chili, Soups/Stews, Beans, Beef, Ground Beef, Mexican, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Bowl Does it!, Pantry/Shelf, Cinco de Mayo, Father's Day, Game/Sports Day, Potluck, Winter, Stove Top, Gluten-Free, High Fiber, High Protein, No Eggs, Canned Tomatoes, Kidney Beans more
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"I love this recipe because I usually have all the ingredients on hand.
Like all chillis...it tastes even better the next day."
In a large sauce pan over a medium heat saute onion, peppers and garlic. Add chili paprika, and cumin. Give it a good stir and cook for 5 minutes.
Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. Cook until the meat is browned.Add water, stock cube, chopped tomatoes, oregano,sugar and tomato paste.Mix well and simmer gently for 20 minutes. After 20 minutes try it and season to taste with salt and pepper.
Now add the beans and a little more water if you think it is necessary.Cook for another 10 minutes and taste again. Adjust seasoning if it is necessary. let it rest for 5 minutes. Serve on individual bowls with a dollop of sour cream and some chopped chives.
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