Ingredients
- 2 pounds lean ground beef
- 2 medium yellow onions, chopped (or 1 jumbo onion)
- 1 green bell pepper, seeded and chopped
- 6 large garlic cloves, minced (the more garlic the better so don’t skimp!)
- 2 teaspoons dried oregano (rubbed between fingers to release the flavor)
- 1/2 teaspoon crushed red pepper flakes (or adjust to taste)
- 3 to 5 tablespoons mild chili powder
- 2 to 4 teaspoons ground cumin
- 4 cans (56 ounces) stewed tomatoes (with juice, undrained, 4 cans 14 to 14 1/2 ounces each)
- 1 can (15 ounce) tomato sauce
- 2 teaspoons seasoned salt (or to taste)
- 2 cans (30 ounces) red kidney beans (with juice, 2 cans 15 ounce each)
- Shredded cheddar cheese, optional
- Sour cream, optional
How to Make
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Step 1: In a large pot brown the ground beef with onion and green bell pepper until no longer pink; drain all fat.
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Step 2: Add in garlic, oregano and chili flakes; cook stirring until browned (about 12-15 minutes, for the best flavor the meat must be slightly browned).Add in chili powder and cumin; cook stirring for 2 minutes.
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Step 3: Add in stewed tomatoes with the juice, tomato sauce and seasoned salt; bring to a boil over medium heat stirring.
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Step 4: Reduce heat to low and cook uncovered for 1-1/2 hours stirring occasionally (can simmer longer, the long the better!)
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Step 5: Stir in the beans with their liquid and continue to cook for another 30 minutes, stirring occasionally.
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Step 6: Ladle into bowls then top with cheddar cheese and dollup of sour cream if desired.
We hope you enjoy this recipe!
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