Monday, December 5, 2011

Beef and Bean Chili with Corn


½ yellow onion, chopped
1 green pepper, seeded and chopped
3 cloves garlic, minced
1 lb. ground beef
2 cans light red kidney beans, undrained
1 (28 oz.) can crushed tomatoes
1/4 cup chicken broth

1 cup corn
2 tbsp chili powder
1 ½ tsp Worcestershire sauce
1 ½ tsp dried oregano
1 tsp cumin
1 tsp hot sauce
½ tsp basil
½ tsp salt
½ tsp black pepper
½ tsp cayenne pepper
½ tsp paprika
½ tsp white sugar

shredded cheese, green onions, sour cream

Heat a large pot with a little olive oil over medium-high heat. Add the onion, green bell pepper, and garlic and cook until soft. Add the ground beef and cook until browned. Add all remaining ingredients. Stir to blend, then cover and simmer over low heat for 1 hour, stirring occasionally. Remove from heat, ladle into bowls topped with shredded cheese, green onions, and sour cream. Serve with crackers.

Adapted from AllRecipes
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