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Melanie Soles' Mel's Beef Chili




Source of Recipe


Someone's in the Kitchen with Melanie, by Melanie Soles


List of Ingredients




2 pounds ground beef (I use chuck)
1 cup onion, chopped
1 cup green pepper, chopped
3 (16-ounce) cans dark red kidney beans, drained
1 (29-ounce) can diced tomatoes
1 (12-ounce) can tomato paste
2 (11-ounce) cans whole kernel corn, drained
1 (15-ounce) can Hunt's seasoned tomato sauce
1 cup water
3-4 teaspoons chili powder (or more)
2-3 teaspoons salt
1 teaspoon black pepper
1 additional (15-ounce) can tomato sauce if needed to prevent drying out at end
Condiments: shredded cheddar or Monterey Jack cheese, sour cream and chopped green onions


Recipe



Brown ground beef, onion, and green pepper in a stock pot or Dutch oven until beef is browned and crumbled. Drain fat if desired. Add all remaining ingredients and bring to a boil. Reduce heat to low and cover. Heat on low for 30 minutes to 1 hour. Uncover and simmer for another 30 minutes or so, adding up to one more can of tomato sauce to keep chili from drying out.
Serve with bowls of shredded cheddar cheese, sour cream and chopped green onions on the side. Accompany chili with cornbread or serve chili in hollowed out round bread bowls. Note: You can use Mexican style corn instead of regular corn, if desired.
Makes 12-14 servings.