Ingredients

2 (16oz) cans red kidney beans, rinsed and drained
1 green pepper, chopped
2 to 3 cloves garlic, minced
1 tsp. cumin
2 (14-1/2 oz). cans diced tomatoes
1 onion, chopped
1 lb. ground beef
1 Tbsp. chili powder
1 tsp Chef’s Essence
6 oz. canned tomato sauc

Cooking Instructions

Add pinto beans to a 1-quart saucepan and cover with water. Cook over medium heat 1 hour, or until tender. Simmer onion and green pepper in 1/4 C. water in a large, nonstick skillet until onion is translucent. Add ground beef, and cook over medium heat until browned. Drain excess fat from pan. Stir in garlic, chili powder, cumin, and cayenne. Add drained tomatoes, tomato sauce, and beans to chili mixture. Stir well. Simmer, uncovered, for 15 minutes. Cover and cook for 1/2 hour over low heat.
 
 
 For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)