Chili Con Carne #2

“I’ve been trying for quite awhile to find a recipe similar to the chili I use to have at my friend Melissa’s house when we were in middle school. I haven’t quite got it right yet, but this one is close. It’s not very spicy, since my stomach can’t handle it, so you may want to add more spices to taste.” – April Ferre

Chili Con Carne #2

Course: Chili

Ingredients

  • 1 Pound Ground Beef
  • 1 Medium Onion Chopped
  • 3/4 Cup Water
  • 1 Green Bell Pepper Chopped
  • 1 Tablespoon Chili Powder
  • 1 Teaspoon Cumin
  • 1/4 Teaspoon Pepper
  • 1/4 Teaspoon Hot Pepper Sauce
  • 1 To 2 Cloves Garlic Minced
  • 1 28- Ounce Can Diced Tomatoes
  • 1 Can Condensed Tomato Soup
  • 1 6- Ounce Can Tomato Paste
  • 1 4 1/2- Ounce Can Diced Green Chiles
  • 1 To 3 Serrano Chili Peppers Finely Chopped
  • 1 15- Ounce Can Red Kidney Beans Or Pinto Beans Drained And Rinsed
  • 1 15- Ounce Can Black Beans Drained And Rinsed
  • 1 15- Ounce Can Corn Optional

Instructions

  • In Dutch oven, combine ground beef and onion. Cook over medium heat 8- 10 minutes or until beef is thoroughly cooked.
  • Add remaining ingredients except kidney beans, black beans and corn. Bring to a boil. Reduce heat; cover and simmer 1 1/2 to 2 hours, stirring occasionally.
  • Stir in remaining ingredients; simmer until thoroughly heated. Serve with cornbread.

2003 Modified Recipe – April Ferre – From Pillsbury Complete Cookbook, 2000

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