Ingredients
6 bacon strips, diced
1 1/2 pounds ground beef
1 large onion, thinly sliced
1/2 cup chopped green pepper
2 (16 ounce) cans kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
4 1/2 teaspoons chili powder
1 1/2 teaspoons salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon rubbed sage
Directions
In a large saucepan, cook bacon; remove with a slotted spoon and drain on paper towels. Cook beef, onion and green pepper in drippings over medium heat until meat is no longer pink; drain. Remove from the heat; add the remaining ingredients. Stir in bacon; mix well. Transfer to an oven proof Dutch oven or greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 45 minutes. Uncover and bake 15 minutes longer or until thick and bubbly.
No comments:
Post a Comment