Easy Chili
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 sauce
1 tsp salt
1 tsp pepper
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)