CUMIN CHILI

CUMIN CHILI
“You’ll get a clear taste of cumin in this great cold weather chili made with ground beef, beans, and green bell pepper. If you want it hotter, just add more cayenne.”


1-1/2 tablespoon cooking oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1-1/2 lbs. ground beef
3-1/3 cups canned whole tomatoes with juice (one 28-oz can)
2 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon black pepper
1-1/3 cups, drained and rinsed canned pinto or kidneybeans (one 15-oz. can)


In a large saucepan, heat the oil over moderately low heat. Add the onion, bell pepper and garlic and cook, stirring until the vegetables start to soften, about 10 minutes, increase the heat to moderate. Add the ground beef and cook, stirring, until the meat is no longer pink, about 5 minutes.

Stir in the tomato paste, cumin, oregano, salt, and black pepper and bring to a simmer. Reduce the heat and simmer partially covered, for 10 minutes. Add the beans and simmer partially covered, until the vegetables are tender and the chili thickened, about 5 minutes longer.


Yield: 4 servings.