Beef and Bean Chili

Adapted from Better Homes and Gardens Magazine March 1990

From HaveRecipes-WillCook

1 pound lean ground beef

2 large onions, chopped

2 cloves garlic, minced

¼ cup chili powder

1 teaspoon dried oregano

½ teaspoon kosher salt

¼ teaspoon ground red pepper

1/8 teaspoon ground black pepper

4 14 ½ oz cans low sodium dark red kidney beans

1 28oz can diced tomatoes

1 14 ½ oz can fire roasted tomatoes

1 8 oz can diced green chili peppers

In a large pot, brown the ground beef and onion until the meat is tender and the onion is soft, about 5 minutes.  Add the garlic and cook for 1 minute.  Stir in the chili powder, oregano, salt, red pepper and black pepper, and heat for another minute.  Add the undrained kidney beans, tomatoes, and green chili peppers, and bring to a boil.  Cook uncovered for 1½ hours, or until the chili is dark in color and the desired consistency.  Makes 12 1-cup servings.