1 tablespoon oil
1 1/2 pounds boneless beef round steak cut 1/2 inch cubes
1 medium onion, chopped
1 green bell pepper, chopped
1 cup chopped carrots
3 teaspoons chili powder to 6 teaspoons
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1 cup water
2 cans dark red kidney beans-15 ounces each, drained
2 cans diced tomatoes with juice-14 1/2 ounces each
1 can tomato sauce-15 ounces
Heat oil in large skillet over medium high heat until hot. Add beef and onion and cook and stir until beef is browned. In 3 1/2 to 4 quart crock-pot, combine browned beef, onion and all remaining ingredients; mix well. Cover; cook on low for 6 to 8 hours or until beef is tender.
2 pounds ground beef
2 cups water
1 (6 ounce) can tomato paste
1 large onion, chopped
2 tablespoons chili powder
2 large cloves garlic, minced
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 red pepper, cracked
2 teaspoons unsweetened cocoa
2 teaspoons Worcestershire sauce
5 whole allspice*
5 whole cloves*
1 bay leaf*
Kidney beans (drained and heated slightly)
Grated Cheddar cheese
* Put into cheesecloth bag for easy removal.
Brown ground beef, then put into crock pot with water, tomato paste, chopped onion, chili powder, garlic, salt, cinnamon, nutmeg, red pepper, cocoa, Worcestershire sauce and the cheesecloth bag with spices. Cook for 8 hours on LOW.
Add beans and cook on HIGH for 20 to 30 minutes.
Remove cheesecloth bag of spices.
Serve over thin spaghetti and layer with chopped onions and cheese. This can also be used for chili dogs.
Makes 6 cups.