| Serves 8
Ingredients
-
1
C dried pinto or kidney beans
-
3
C water
-
1
tbs vegetable oil
-
2
C chopped onion
-
1
green bell pepper, chopped
-
1
lb lean ground beef
-
2
C chopped tomatoes
-
1
6-oz can no-salt-added tomato paste
|
-
3/4
C water
-
2
to 3 tbs chili powder
-
1
tbs cider vinegar
-
1
to 2 tsp minced garlic
-
1
tsp oregano
-
1
tsp cumin
-
1/2
tsp freshly ground black pepper
-
1
bay leaf
|
Directions
Place beans and 3 cups of water in
saucepan. Bring to a boil and cook 2 minutes. Do not drain.
Set aside for 1 hour, then return beans to heat, adding water
to cover if necessary. Simmer for one hour, or until beans
are tender. Drain and set aside.
Heat oil in a large, deep skillet,
Dutch oven or stockpot over medium-high heat. Add onion and
bell pepper. Cook until onion is translucent. Add meat and
brown. Pour off all fat. Add beans and remaining ingredients.
Bring to a boil, reduce heat and simmer 1-1/2 hours, stirring occasionally. Remove bay
leaf before serving.
Vegetarian Chili: For a
vegetarian entrée or side dish, omit meat.
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