Beef and Bean Chili


Yield: 6-8 Servings


1 lb ground beef

1 cup onion, chopped

1 cup green pepper, chopped

3- 16 ounce cans of chili beans, undrained, I prefer Bush’s beans

1-6 ounce can of tomato paste

2 cloves garlic, finely chopped

½ cup of water

1 tablespoon chili powder

1 teaspoon dried oregano

1 tablespoon smoked paprika


Sour cream

Green onions, finely chopped

Grated cheddar cheese


In a large stockpot, add the ground beef, onions, green peppers and garlic.  On a medium-high heat brown the ground beef.  Drain off an excess fat from the meat.  Add the chili beans, tomato paste, water, chili powder, oregano and smoked paprika.  Bring to a boil and then simmer for about 1 hour or longer on low heat until onions and green peppers are tender. 

The longer you simmer, the more time the flavors will have to meld and make the chili more flavorful.  This is a mild chili, if you prefer spicier, add more chili powder and smoked paprika, to taste. Serve piping hot with assorted toppings.