Recipe by Cookin' in Texas
I found this recipe in Texas Cookbook about 6 months ago. This is the best chili I have ever made. It tends to be on the mild side, just add some hot peppers of your choice to kick it up a notch.
- 1 lb lean ground beef
- 1 small green bell pepper, chopped
- 3 tablespoons flour
- 1 1⁄2 teaspoons paprika
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons instant minced onion
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon instant minced garlic
- 1⁄2 teaspoon sugar
- 1 (16 ounce) can whole tomatoes, cut up
- 1⁄2-1 cup water
- 1⁄2-1 lb pinto beans, cooked
Directions See How It's Made
- Brown beef in skillet, drain off excess fat. Transfer to a 3-quart cooking pot. Blend in flour, paprika, salt, pepper, onion flakes, chili powder, cumin, garlic, and sugar. Add green bell pepper and mix well.
- Stir in tomatoes with juice, 1/2 cup water and beans. Bring to boil.
- Reduce heat; cover and simmer for 20 to 30 minutes.
- Check consistency of chili, if you like it on the soupy side add another 1/2 cup water; cover and simmer for another 10 minutes.