PREPARATION:
1 – Brown the ground beef in a large saucepan or Dutch oven by heating it over medium-high heat until it reaches the desired color. Remove all of the superfluous fat.
2 – Add the minced garlic, diced onion, and chopped green bell pepper to the pan. Keep cooking for a few minutes, or until the veggies reach the desired degree of tenderness.
3 – Add the kidney beans, pinto beans, chopped tomatoes, tomato sauce, and water, and stir to combine. Drain and rinse the cans of beans.
4 – Stir in the chili powder, ground cumin, paprika, cayenne pepper, and black pepper, then season with salt. To blend, give it a good stir.
5 – After the chili has come to a boil, decrease the heat to low and allow it to simmer for around one to two hours, stirring it every so often.
6 – After tasting the dish, make any necessary adjustments to the seasoning by adding additional chili powder or cayenne pepper to get the appropriate level of spiciness.
Really good! My wife and I ate half of it at night and the rest for lunch the next day!
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