Simple spicy chili

I must apologize for my lack of participation in mine and Jenni’s blog but it is the end of my fall semester at school and the stress is building. Thankfully I take my last final tomorrow.

To make sure that I still eat okay, as well as my roommate Dale and his girlfriend Natalie during our stressful studious week, I made Chili tonight for dinner. It took a quick run to the store for diced tomatoes, kidney beans, and ground beef.

For this recipe you will need:

2lbs ground beef or chicken or vegan crumbles if you wish

1 can pinto beans

1 can kidney beans

2 cans diced tomatoes

1 can diced tomatoes chili seasoned

1 8oz can of tomatoe sauce

1/4 of a cup of chili powder

cayenne to taste

salt&pepper to taste

1 green pepper

1 onion

4 cloves garlic

I tossed in a little bit of beef broth to make it slightly soupier, as well as basil, oregano, and fennel.

1) Brown the beef in a pan, about 8-10 minutes.

2) Once the beef is browned add it and the rest of the ingredients to a big pot and let stew for 1-2 hours.

(obviously chop the veggies.)

It came out fantastic and it allowed for myself, Dale and Natalie to have plenty plus we have leftovers for tomorrow.



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