Chili with Beef and Beans

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It’s hard to be unhappy when you’re eating chili. It warms you in winter and cools you in summer. It’s great on hotdogs. It turns a hamburger bun into a meal. Even the most veggie-hating kid will snarf down onions, peppers, tomatoes, and beans if you blend them into this tasty brew. SAM

3 pounds ground beef
2 medium onions, chopped (1 cup)
1 small green bell pepper, seeded and chopped (1/2 cup)
1 small red bell pepper, seeded and chopped (1/2 cup)
1 medium banana pepper, seeded and chopped (1/2 cup)
4 cloves garlic, pressed
4 tablespoons chili powder
1 tablespoon dried oregano
1 teaspoon salt or to taste
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 (14.5-ounce) cans stewed tomatoes
1 (6-ounce) can tomato paste
2 tablespoons molasses
2 (15-ounce) cans red kidney beans, drained

In a Dutch oven over medium heat, brown the beef. Drain off all except 1 tablespoon of fat. Add the onions and green bell, red bell, and banana peppers and sauté until softened, about 10 minutes. Add the garlic and chili powder and sauté, stirring occasionally, for 5 minutes. Add the oregano, salt, black and cayenne peppers, tomatoes, tomato paste, and molasses. Raise the heat to high and bring to a boil. Add the beans, reduce the heat to low, and simmer, uncovered, for 1 hour, stirring occasionally.
Makes 8 servings.

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One Response to Chili with Beef and Beans

  1. Sam, Emily et al:

    You’ve just been tagged!!!

    Now pardon me while I drown my sorrows in this great vat of chili. Pass another hamburger too, would you please?

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