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Recipe from: Denis Bernicky
Ingredients
1 Spanish onion 1 lb lean ground beef 1/4 teaspoon of salt 1 10oz can Kidney beans 1 14oz can tomato sauce 1 Green Bell Pepper 1 Red Bell Pepper 1 Tablespoon chili powder
1 Teaspoon cinnamon 1 cup grated mozzarella
Directions: Chop the Spanish onion into large pieces and saute in a light oil (Canola or Olive oil). Once the onions have turned translucent add the ground beef and brown. Add 1/4 teaspoon of salt
while the meat is cooking. Core and slice both bell peppers and add to the meat while it is cooking. Once meat is completely browned empty contents of the pan into a large pot and set on a medium heat.
Add tomato sauce, kidney beans (do not drain them, add them with all the thick gunk that comes in the can with them), chili powder and cinnamon. Stir well to blend the ingredients cover and bring to
a boil. Once the mixture starts to boil lower the temperature and allow to cook uncovered for about fifteen minutes. Serve in a bowl or as a garnish with liberal amounts of mozzarella topping the
hot chili.
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