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Ingredients

Directions

  • In a 4-quart Dutch oven cook meat, onion, and sweet pepper until meat is brown and vegetables are tender. Cover and cook for 20 minutes, stirring occasionally; drain fat.

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  • Add the beef broth, beans, tomato sauce, chili powder, brown sugar, cumin, jalapeno chile pepper, if you like, salt, garlic powder, and crushed red pepper to the meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Add enough water or tomato juice the last 20 minutes of cooking to desired consistency. Makes 5 or 6 servings.

*Handling Hot Chile Peppers:

Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.

Nutrition Facts

522 calories; 29 g total fat; 118 mg cholesterol; 1280 mg sodium. 25 g carbohydrates; 42 g protein;

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