Homemade Chili

by Beverly

2 TBS extra virgin olive oil
1 medium sized onion chopped
1 medium sized green bell pepper
1 jalapeno pepper
2 minced garlic cloves
1 pound of ground beef
1 TBS cayenne pepper
1 TBS of chopped fresh cilantro or 1 tsp dried cilantro
1 TBS dry ground cumin
1 28oz can of whole tomatoes
1 can of pinto beans

Heat oil in a large pot. Add chopped onion, both peppers, and garlic. Cook until soft, about 5 minutes. Add beef breaking into small pieces and brown. Stir in cayenne pepper, cilantro, and cumin. Cook for another minute. Add 1 cup of water, and tomatoes breaking each one as you add it in. Add in the rest of the tomato juice left in the can. Bring to a boil stirring occasionally. After chili comes to a boil reduce heat to medium-low. Simmer in pan for 1 hour with lid off, stirring occasionally. Stir in beans and cook for another 20 minutes. Serve hot in bowls.

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by: Marley

YUM! I made this on a snowy day! I changed it a little because it might have been too spicy for my little one. I didn't add a jalapeno pepper and I only added 2 tsp of cilantro and 2 tsp of cayenne pepper. I cooked all the ingredients on the stove and then placed in my crock pot for about 3 hours. 20 minutes before I served it I put the beans in. I topped my chili with sour cream and cheese! Yum Yum!

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