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Wednesday, April 20, 2011

Double-Cheese Chili

 
Double-Cheese Chili


  • 1 lb ground beef
  • 1 small onion chopped
  • ½ cup green peppers, chopped
  • 15 oz can kidney beans
  • 15 oz can black beans
  • 14 ½ oz can tomatoes
  • 8 oz tomato sauce
  • 1 Tbsp chili powder
  • Shredded cheese to taste




Brown meat in large skillet on medium heat; drain.


Add onions and peppers and cook until tender.


Transfer to large pot


Add beans, tomatoes, tomato sauce and chili powder


Mix well


Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.


Sprinkle cheese onto bottom of each bowl and top with chili and more cheese. 

This recipe came to me in the mail. I ripped up the magazine that it came in and only kept the good recipes. 3 years later, I can't remember where it came from. This was so easy that Brent made it without much help while washed dishes. It was divine with cornbread. This should serve 6, but with my husband, we got about 4 servings out of it.

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