Sorry!!! Sorry! I accidently pressed crtl+s. God damn computers. :P
Let's try this again.
Chili Con Carne
by Kelly A., original by Dorit R.
-2 cans of red kidney beans (the Heinz 'chili' style work wonderfully)
-1/2 lbs. (1 pkg.) ground beef
-2 tsp. canola oil
-2-4 tsp. sweet paprika
-salt/pepper to taste
-2 tsp. oregano
-1 bay leaf
-1 large green bell pepper
-1 med.-large onion
-1 small can tomato paste
-2-4 tbsp. ketchup
-1/2 large can of whole tomatoes
In a large pot, cook the ground beef in the oil until brown. Don't drain any fat. Although you can use lean g.b., anything's okay, really. Add the kidney beans with the sauce they come in.
Cook for a minute or two. Add the seasonings. Adjust to taste.
Add all of the vegetables. If you want the veggies to be a bit softer, just let the chili simmer longer.
Now, a major chili killer (in my minimal experience anyways) is liquid. You want your chili to be nice and thick, not tomato soup with ground beef in it. The liquid that comes with the beans is actually ususally enough, although that's why I like adding the whole tomatoes. Add as many as you want, but they come in big cans, so half that is usually fine. Again, adjust accordingly, but pour a nice amount of the tomato juice in along with the whole tomatoes. You can just mush them in half with a wooden spoon; save yourself the mess.
Add in the ketchup. Honestly, this makes a big difference. It gives the chili a wonderfully sweet flavour.
And, lastly, if you're a spice nut, throw whatever else you want in there. I didn't add any chili powder because I'm a wuss. :D
Let that simmer on low heat for 10-15 min., or, as stated earlier, longer (20-23 min.) for slightly more tender veggies.
Serve with a bit of bread.
Well, considering I'm only a student, this is a nice, affordable, and tasty recipe. Not to mention it's EASY! You make the entire thing by throwing it all into the same pot.