Ingredients
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2 lbs lean ground beef
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6 large garlic cloves, coarsley chopped (do not mince the garlic)
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2 teaspoons dried oregano
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1/2 teaspoon crushed red pepper flakes (adjust to taste)
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2 -3 tablespoons chili powder
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2 teaspoons cumin
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4 (14 1/2 ounce) cans stewed tomatoes, with juice
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1 (15 ounce) can tomato sauce
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2 teaspoons seasoning salt or 2 teaspoons white salt, to taste
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2 medium onions, chopped
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1 green bell pepper, seeded and chopped
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2 (15 ounce) cans red kidney beans, with juice
Instructions
- In a large pot brown the ground beef with onion and green bell pepper until no longer pink; drain all fat.
- Add in garlic, oregano and chili flakes; cook stirring until browned (about 12-15 minutes, for the best flavor the meat must be slightly browned).Add in chili powder and cumin; cook stirring for 2 minutes.
- Add in stewed tomatoes, tomato sauce and seasoned salt; bring to a boil over medium heat stirring.
- Reduce heat to low and cook uncovered for 1-1/2 hours stirring occasionally.
- Stir in the beans with their liquid and continue to cook for another 30 minutes, stirring occasionally.