Easy Chili
by Mary Rogers

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Course: Main
Cuisine: American
Food Group: Beef
Serves: 6


1 pound(s) ground chuck
2 can(s) Bush's chili beans
1 cup(s) onions, chopped
1 cup(s) green peppers, chopped
1 can(s) diced tomatoes (petite cut, 14.5 oz)
1 can(s) tomato paste
1/2 cup(s) water (clean out tomato paste)
1/4 teaspoon(s) black pepper
1 teaspoon(s) salt
1 tablespoon(s) chili powder
2 teaspoon(s) oregano
1 teaspoon(s) sugar
2 1/2 cup(s) cooked rice
Shredded cheese
Sliced green onions
sour cream

1.  In large pot, brown beef and drain off excess grease. Add onions and green peppers until softened.

2.  Stir in remaining ingredients, bring to a boil.

3. Cover, reduce heat and simmer 20-30 minutes (or longer)

4.  Serve over rice.

5.  Top with cheese, green onions and sour cream as desired.
Notes:This is a quick, delicious but mild chili, add jalapeno peppers, tabasco and/or red pepper flakes to bring up the heat.