Spice Chili Recipe

  • 1 pound pinto/kidney beans
  • 6 cups water
  • 1 pound Ground Beef
  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • Salt and pepper to taste
  • 1 can diced tomatoes (28 oz. Can)
  • 1 tablespoon chili powder
  • Garlic powder
  • Cumin, optional
  • Oregano, optional
  • Sour cream
  • Cheddar cheese, shredded
  • Ketchup
Soak beans in a pot of water overnight to soften.

Water should cover beans by 2 inches.

Beans will absorb water while soaking.

Drain and rinse; place beans in crock-pot or Dutch oven.

Bring to a boil in 6 cups water.

Turn heat to low and let simmer for 2 hours then drain water.

Brown beef, onion, green pepper, salt, and pepper.

Separate into small pieces.

Drain and set aside.

Stir into crock-pot beef mixture, tomatoes, and remaining spices to taste.

Cover and simmer 1 hour stirring occasionally.

Just before serving, add cheese, sour cream, and plenty of ketchup.

Stir, cover, and heat through, about 30 minutes.

Serve with cornbread.

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