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Contributed By: scorea
The Kitchen Survival Guide by Lora Brody

Hearty Chili for those cold winter days

Ingredients

2 tbs Vegetable Oil

2 Large Onions, chopped

3 cloves Garlic, finely chopped

1 Large Green Bell Pepper, chopped

1-2 pounds Lean Ground Beef, Turkey or Chicken

three 1-pound Cans of Tomatoes (diced), plus liquid

two 6-ounce Cans tomatoe paste

three 1-pound Cans red kidney or black beans, drained

2 cups Water

1 1/2 tsp Salt

3-4 tbs. Chili Powder

Pepper to Taste

Tobasco, Grated Cheese, or Sour Cream for garnish

Preparation

Heat the oil in a large pot. Add the onions, garlic, and bell pepper and cook over medium heat stirring frequently so garlic doesn't burn. Add the ground meat and cook until brown. Add the tomatoes, tomatoe paste, beans, water, and reduce heat to a low simmer. Cook, uncovered, for at least 1 hour (the longer the better), stirring occasionally to make sure the bottom doesn't burn. Garnish with Tobasco, Grated Cheese and/or Sour Cream on each serving.

Cook's Notes

Recipe slightly modified from original. Can be made ahead for an easy re-heat meal. Can also be frozen in individual containers and defrosted in the microwave or in the fridge. Re-heat in the microwave or on the stove top - add 2 tbs water to prevent chili from burning and stir frequently.

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