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Chili with kidney beans & beef
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How to Prepare

  1. Step 1

    Mince garlic, chop onion and bell pepper into small pieces.

  2. Step 2

    Heat oil. Add onion, bell pepper, garlic, & all spices. Cook until soft and begin to brown.

    Heat oil. Add onion, bell pepper, garlic, & all spices. Cook until soft and begin to brown.

  3. Step 3

    Increase the heat a bit, and brown half of the beef breaking apart with a spatula or wooden spoon. Add in the second half and brown.

  4. Step 4

    Add beans, tomatoes, tomato juice & salt (about 1/4 tsp or so).

  5. Step 5

    Simmer 30 min w/ lid on, remove lid and simmer an additional 30 min. Adjust spices to taste, adding more salt if needed. (actually, if you have time, simmer for 1 hour w/ lid and another hour without). Adjust spices and salt at the end.

    Simmer 30 min w/ lid on, remove lid and simmer an additional 30 min. Adjust spices to taste, adding more salt if needed. (actually, if you have time, simmer for 1 hour w/ lid and another hour without). Adjust spices and salt at the end.

  6. Step 6

    If adding in Kabocha pumpkin, add it in about 20 - 25 minutes before the chili will be done. You can add it in with the tomatoes and beans, but it tends to fall apart if simmered too long.

  7. Step 7

    Garnish with yogurt or sour cream to take away some of the heat from the spice. Add cheese if you like. Also great with fresh cilantro!

    Garnish with yogurt or sour cream to take away some of the heat from the spice. Add cheese if you like. Also great with fresh cilantro!

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