Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Finely mince garlic. Coarsely chop onion and bell pepper.
2. Heat pan on high until hot. Add oil to non-stick pan. Reduce heat to med. high.
3. Add onions, bell pepper and 1 tbs. each of chili powder and oregano to pan. Sautee until translucent.
4. Add ground beef and 1 tbs. each of chili powder and oregano to pan. Season with salt and pepper to taste. Cook until just browned (meat will finish cooking while chili is simmering). Add minced garlic to pan when meat is about half browned.
5. Add tomato soup, tomato paste and 1 can of water to chili. Mix thoroughly.
6. Add kidney beans to chili and mix. Add 1 tbs. each of chili powder and oregano.
7. Optional - Add habenero pepper and ? cup of water to blender and puree. Add to chili.
8. Simmer on low heat for about 1 hour (the longer the better!!) or transfer to crock-pot and simmer on low for 4-5 hours (again, the longer the better).
9. Serve.
