I have been making this chili recipe since I got married, almost 52 years ago. It makes a HUGE pot, but I use the leftovers for my Chili-Frito Casserole (recipe is on Just-A-Pinch). I do not use red pepper flakes or cayenne as I do not like spicy.
prep time15 Min
cook time1 Hr 30 Min
lean ground beef
1 1/2 c
green bell pepper, chopped
(28 oz) diced tomatoes (i used one can diced, one can crushed)
cooked kidney beans
(8 oz) tomato sauce
chili powder (or to taste)
optional: red pepper flakes or cayenne, to taste
chopped onion, grated cheese
How To Make
In large pan, cook meat and vegetables until meat is lightly browned and vegetables are tender.
Add remaining ingredients (including red pepper flakes or cayenne, if using), except beans, and simmer for at least 1 hour. Add beans and continue to simmer about 15 minutes or until beans are heated through.
Garnish with chopped onions and grated cheese. Serve with tortillas or crackers.
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