• Time cooking time:
  • Yield Serves: 4 to 5


    1 cup chopped onion
    2 tablespoons vegetable oil
    1 to 1 1/4 pounds lean ground beef
    2 (14 oz.) cans kidney beans
    1 (19 oz.) can stewed tomatoes
    3 tablespoons chili powder
    1 teaspoon salt
    1/2 teaspoon oregano
    Sprinkle of cayenne pepper


    Heat oil in a frying pan. Saute onion for 2 minutes; add ground beef and cook and stir until beef is well done.
    Wash and drain kidney beans. Drain some of the juice from the tomatoes.
    In a large pot, combine beef, kidney beans, tomatoes, chili powder, salt and oregano. Bring to a boil; reduce and cook slowly for an hour. Stir regularly.
    Recipe can be doubled. Freezes well.
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