"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

BEEF CHILI WITH KIDNEY BEANS Recipe

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This recipe for BEEF CHILI WITH KIDNEY BEANS, by , is from The Fontenot Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dee Fontenot
Added: Tuesday, January 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil.
1 onion, chopped.
1/2 cup green pepper.
1/2 cup celery, chopped
3 garlic cloves, minced.
1 tablespoon chili powder.
1 teaspoon ground cumin.
1 pound lean ground beef.
1 can red kidney beans.
1 can tomato sauce.
2 cups of water.
Tony's Seasoning to taste.

Directions:
Directions:
1. Heat oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, celery, garlic, chili powder, cumin, and Tony's. Cook, stirring occasionally, until vegetable are softened and beginning to brown, about 10 minutes. increase heat to medium-high and add beef, cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.

2. Add red kidney beans, tomato sauce and add approximately two cups of water and bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally for 1 hour. If chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer until beef is tender and chili is rich and slightly thickened. Adjust seasoning.

Preparation Time:
Preparation Time:
1 hour.
Personal Notes:
Personal Notes:
Sometimes I service this chili with cornbread.

 

 

 

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