Ranch Style Chili

"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."
 
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Ready In:
1hr 20mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

My name is Sandra Bins. I am from Georgetown, TX. I have 2 sons, ages 5 and 11. I have been married for 4 years but we have been together for 15 years. Most of my cooking I have picked up from my mother and grandmother. They did not cook new things just the same ones over and over. When I got my own place and started to experiment, I learned that I can really make things turn out quite well. I love cookbooks, I don't really have a favorite one, more like a favorite 10. I like to take a recipe and find the variations in other cookbooks and mix things up. My husband, who is from Austin, Texas, likes things spicy and a little wild. But I tend to keep things a little mild. My sons like the fact that there is always something new on the table. We eat as a family every night no matter what. If there is something that my kids don't like, there is always hot pockets....lol. I love to cook mostly on the stove top. I am not a baker, but on occasion I can cook a mean casserole. I try not to depend on casseroles, they are loaded with fat and tend to really heat the house up. For fun my family likes to hike and bike. I am a stay at home mom/assistant cub master. I like what I do but as soon as my youngest starts school I am going back to work.
 
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