Description

This is the perfect chili con carne. It's so off the charts good, you will not need any other recipe in the future. Serve with cornbread, saltine crackers, oyster crackers or Fritos scoops, if desired.

Ingredients

• 2 lb. ground beef
• 2 T. olive oil
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1 medium green bell pepper, chopped
• 1 1/2 t. salt
• 2 T. chili powder or to taste
• 1/8 t. cayenne pepper
• 1/4 t. ground cinnamon
• 1 t. ground cumin
• 1 t. dried oregano
• 2 - 14 1/2 oz. cans diced tomatoes, undrained
• 3 t. beef bouillon granules
• 1 c. water
• 16 oz. can kidney beans, rinsed and drained

Steps

1. In a Dutch oven or large stock pot, cook beef over medium heat until no longer pink; discard grease; set aside.
2. In the same pot, heat oil; saute onions until tender; add garlic; cook 1 minute. Stir in the green pepper, salt, chili powder, cayenne, cinnamon, cumin and oregano; cook for 2 minutes, stirring until combined. Stir in tomatoes and browned beef. Stir in bouillon and water; bring to a boil.
3. Reduce heat; cover; simmer for about 1 hour. Add beans; heat through or simmer for 30 minutes .