Makes 10-12 Servings
1 lb. ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can spicy chili beans, drained and rinsed
1 can white kidney beans, drained and rinsed
1 can diced tomatoes, undrained
1 can tomato sauce
2 tablespoons chili powder
1 teaspoon ground red pepper
2 tablespoons sugar
shredded cheddar cheese
sour cream
Directions:
Brown meat & drain. Add onions and green peppers; cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Add both cans of beans, diced tomatoes, tomato sauce, chili powder, sugar and red pepper; mix well. Reduce heat to low; cover & simmer 30 minutes, stirring occasionally. Serve in bowls and top with cheese and sour cream, if desired.
I made this chili tonight when I was completely pressed for time and needed to make a quick dinner for all of us that my husband could eat and enjoy before leaving for work. I whipped this up in less than thirty minutes, and while my girls were kind of picky about the peppers and onions, and it has a little bit of a kick to it they did finish theirs. We like to eat ours with either tortilla chips or saltine crackers. I also have several other chili recipes, including a couple for the crockpot, so I'll be posting those probably when the weather gets cooler again.
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