°2 lb ground beef
°1 can (24 oz) tomato sauce
°1 can (19 oz) kidney beans (kidney beans), rinsed
°1 can (19 oz) pinto or black beans
°1 cup diced onion
°1/2 green pepper diced
°1 can diced tomatoes (reserve the juice)
°2 teaspoons ground cumin
°3 tablespoons chili powder
°1 teaspoon black pepper
°1/4 tsp salt
°tomato juice from can and add water to reach 2 cups
STEP 1 Brown the ground beef over medium heat then skim off the fat. With fork, separate meat size of pea. In a large dish, place the cooked beef and all the other ingredients.
Simmer on low heat about 2 or 3 h, stir every 15 min.
2ND STEP Tips Can be garnish with chop onion & cheddar cheese. For a spicier chile, add 1/2 tsp. black pepper. For an even spicier chili, add 1 tbsp.
black pepper and 1 tsp. cayenne pepper. & for iron stomachs, adding 5 or 6 tranches of jalapeno peppers to baking dish. Leftovers can be frozen for several months.