Beef and Bean chili - less than $2 per serving!
1 pound lean ground beef
2 tbsp olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper (optional)
1 Tbsp minced garlic
1 Tbsp chili powder (2 Tbsp if you like it a little spicy)
1 tsp ground cumin
1/2 tsp. oregano
1 tsp salt
1/2 tsp ground black pepper
1 30 oz. can crushed tomatoes
1 Tbsp. red wine vinegar
2 15 oz. cans kidney beans, black beans or pinto beans; drained
4 tsp sour cream
4 tsp grated cheddar cheese
Heat oil in skillet over medium-high heat. Cook beef and onion until browned, 4 to 5 minutes. Transfer
to 4-quart or larger slow cooker. Add bell pepper, garlic, chili powder, cumin, oregano, salt, pepper, tomatoes,
and vinegar. Stir.
Cover. Cook on low 4 to 5 hours. Add beans and cook another 2 hours, stirring occasionally. Serve
topped with dollop of sour cream and sprinkle with cheese.
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