2 tablespoons oil
2 medium onions, chopped
1 small green bell pepper, seeded and
5 large garlic cloves, fi nely chopped
2 pounds lean ground beef
2 28-ounce cans plum tomatoes, with
their juice, coarsely chopped
2 tablespoons chili powder
2 teaspoons salt
teaspoon cayenne, optional or to taste
2 16-ounce cans kidney beans, rinsed and drained
Sour cream (optional)
Chopped scallions (optional)
Grated cheddar cheese (optional)
In a large saucepan or medium pot, heat the oil over medium-
high heat until just shimmering. Add onions and bell
pepper and saute, stirring occasionally, for about 10 minutes,
or until vegetables just begin to brown.
Add garlic and saute for 1 minute. Add ground beef and
cook, breaking the meat up with wooden spoon or long-handled
fork as it browns, for about 5 minutes or until it begins
to lose pinkness. Add tomatoes with their juice, chili powder,
salt, cayenne, and cumin and bring to a simmer. Lower heat
and cook, stirring occasionally, for 30 minutes or until meat is
cooked through and fl avors have blended.
Add kidney beans and cook a few minutes to heat through.
Serve topped with sour cream, scallions, or Cheddar, as desired.
Yield: 8 servings
Source: The Family Kitchen by Debra Ponzek