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Chili con Carne - Thailand 1 Dollar Meals
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–+ servings

Chili con Carne

Adapted from a recipe in the Casserole Cook Book, page 123.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 large onion, sliced
  • 1 green bell pepper, diced
  • 500 grams ground beef, (1 lb)
  • 1 tablespoon vegetable oil
  • 2 cans red Kidney beans, drained, (16 oz / 454 g each / 4 cups), Shortcut
  • 1 can diced tomatoes, (16 oz / 454 g / 2 cups)
  • 1 cup seasoned tomato sauce
  • 1 tablespoon chili powder, and as desired
  • 1½ teaspoons salt
  • dash paprika
  • dash black pepper
  • 1 bay leaf

Instructions
 

  • Heat the oil in a pot, add the onion, bell pepper, and ground beef. Cook until the beef is no longer pink and the onion and pepper is tender. Drain most off most of the fat but not all.
  • Add remaining ingredients, stir together, cover and simmer for 30 minutes. Stir occasionally. If chili is too thick, stir in a little water.
  • Remove bay leave, serve and enjoy.

Notes

Low cost per serving.
Shortcut: Red Kidney Beans (Pressure Cooker).