Chili with kidney beans

12 servings

Ingredients

Quantity Ingredient
3 Garlic cloves; minced
2 tablespoons Oil
4 pounds Lean ground beef
6 Onions; chopped
4 Green bell peppers; chopped
6 cans Whole tomatoes (1-lb size)
4 cans Red kidney beans (1-lb size) drained
2 cans Tomato paste (6 oz size)
¼ cup Chili powder
1 teaspoon White vinegar
3 dashes Red pepper
3 Whole cloves
1 Bay leaf
Salt, pepper
Rice (optional)

Directions

Saute garlic in oil in large heavy kettle until golden. Crumble in beef and cook 10 minutes, or until evenly browned. Pour some of oil and drippings into skillet. Add onions and green peppers and cook until tender. Add to cooked meat with tomatoes, kidney beans, tomato paste, chili powder, vinegar, red pepper, cloves and bay leaf, and season to taste with salt and pepper. Cook, covered, over low heat 1 hour. If too dry, add additional tomatoes. If too liquid, uncover and simmer longer. Serve with rice, if desired.

Related recipes