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
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.