Cowboy Chili

• Meat

  • 2 lb Ground beef

• Produce

  • 1 Bell pepper, large
  • 1 Garlic clove
  • 2 cans Kidney beans
  • 1 Onion, medium
  • 1 (28 oz. can Tomatoes
  • 1 (14.5 oz. can Tomatoes, stewed

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1/3 cup Chili powder
  • 2 tbsp Masa flour
  • 1/2 tsp Pepper
  • 3 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

• Liquids

  • 2 1/3 cups Water

Found on chef-in-training.com

Description

Ingredients

• 2 lbs. ground beef
• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 1 large bell pepper, chopped
• 1 garlic clove, minced
• 3 teaspoon salt
• ½ teaspoon pepper
• 2 cups water
• 1 (28 oz.) can of crushed tomatoes
• 1 (14.5 oz.) can of stewed tomatoes
• 2 cans of drained kidney beans
• ⅓ cup chili powder
• ¼ to ½ teaspoon cayenne (optional)
• 2 teaspoon cumin
• ⅓ cup cold water
• 2 Tablespoons masa flour

Directions

• Brown ground beef. Add onion, bell pepper, garlic and sauté for 1 minute. Add salt, pepper, water, crushed tomatoes, stewed tomatoes, beans, chili powder, cayenne and cumin. Bring to a boil over medium-high heat. Reduce heat and simmer 20 min. If you would like a thicker chili mix ⅓ cup water and 2 Tablespoons masa flour together and add to the chili after it has simmered 20 minutes and cook an additional 5 minutes.