Print Friendly Recipe
Serves/Makes:6 or more
- 1 lb (.5 kg). chopped meat
- 3 tbsp (45 ml) fat, oil, crisco, etc.
- 1 large onion, chopped (I use Spanish or Vidalia)
- 1 large can tomatoes, chopped or diced
- 1 10-1/2 oz (294 grm). can tomato soup
- 1/2 tsp (2 ml). paprika
- 1/8 tsp (1 ml). cayenne pepper
- 1 bay leaf
- 4 tbsp (60 ml) to 6 tbsp (90 ml) chili powder (the more you use the spicier it is)
- 1 clove garlic,chopped
- 1 tsp (5 ml). salt
- 2 cans kidney beans, drained
- 1 green pepper, chopped
- Heat fat in large pot, Dutch oven, or skillet.
- Add onion, green pepper, and chopped meat.
- Cook until brown stirring occasionally.
- Add next 6 ingredients; stir together.
- Cover and simmer about 1 hour, stirring occasionally.
- Add additional water if mixture is too thick.
- Combine garlic and salt.
- Add garlic mixture and kidney beans to meat mixture.
- Stir well; heat to boiling.
- The first time I made this recipe it called for 1 T. chili powder. I tasted the chili and could not taste the chili powder, so I kept adding more, so when I say 4 to 6 T. chili powder, you may want to start with 1 T. and work your way up like I did. Hope you enjoy!!!
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