Cookbook:Bell Pepper Chili
(Redirected from Cookbook:Pepper chili)
Bell Pepper Chili | |
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Category | Stew recipes |
Yield | 12 cups |
Servings | 12 |
Time | 80 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Chili made with bell-peppers, served over white rice.
Ingredients
edit- 3–3½ pounds ground beef
- 6–8 onions, coarsely chopped
- 2–3 bell peppers, coarsely chopped
- Chili powder
- Garlic salt
- 1 can (about 2 cups) kidney beans
- 2 cans (64 ounces) pureed crushed tomatoes
- Cooked white rice
- Cheddar cheese, shredded (optional)
Procedure
edit- Put beef in a large pot.
- Fry on medium, breaking up the beef, until it turns brown. Drain grease.
- Add peppers and onions to the pot.
- Fry until the onions are transparent. Drain grease if necessary.
- Add crushed tomatoes. Simmer for 1 hour, stirring occasionally.
- Add kidney beans. Simmer for an additional 10 minutes.
- Add chili powder and garlic salt to taste.
- Serve over white rice. Optionally, top with shredded cheddar cheese.
Visual procedure
edit-
Ingredients
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Adding the beef to the pan
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Cooking the beef until browned
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Draining the grease from the beef
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Adding onions and peppers
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Simmering the chili
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Serving with cheese