This recipe is adapted from a wonderful cookbook, Mennonite Country-Style Recipes. It is a fantastically quick chili that can be made ahead and kept warm in a crockpot! Enjoy!
- 2 tablespoons vegetable oil (optional)
- 1 lb ground beef
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 3 garlic cloves, minced
- 1 (16 ounce) can tomato sauce
- 1 (16 ounce) candiced tomatoes and green chilies
- 1⁄4 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon crushed oregano leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄4 cup sugar (or less to taste)
- 1 (16 ounce) canof red chili beans (undrained)
- 1 (16 ounce) can kidney beans (drained)
- Sauté ground beef, onion, green pepper and garlic cloves in dutch oven.
- Add rest of ingredients, with the exception of the beans. Cover and simmer for 20 minutes, stirring occasionally. Add small amount of water if mixture becomes too thick. Start with less than 1/4 C of sugar and add to sweetness preference.
- Stir in beans, (may use all kidney beans, red and black beans, whatever you prefer).
- If making ahead, transfer to crockpot and place on lowest setting to keep warm. You may also let cool and warm for next day.
- Optional: Top with shredded cheese, sour cream and corn chips!
This is a very flavorful chili. Will make again soon. Thanks for posting.
Not only was this lickety split fast, but it was very good. I used 1 1/2lbs. ground venison, one can of beans, about 2 tbsp. sugar, and eased up on the cayanne so my kids would eat it. Topped it with cheddar and corn chips. My dh was impressed and he loves my usual all day chili. This one is a keeper. Thanks for the fast dinner!
This was really a quick chili to make and it tastes great. I used one can of red kidney beans only (we don't like too much beans in our chili) and 1 1/2 tbsp. of sugar. It was perfect for our taste. I topped the chili with sour cream and shredded old cheddar. Thanks for sharing with us.