This spicy chili recipe is quick to make incorporating canned beans. Serve this with a slice of warm cornbread topped with sour cream.
2 pounds of lean ground beef
1 cup of chopped onion
3 cloves of garlic, minced
1 small red pepper, chopped
1 small green pepper, chopped
1 14 oz can of diced tomatoes
1 15oz can of black beans, drained
1 15 oz can of red kidney beans, drained
1 14 oz can of diced green chili peppers.
2 tablespoons of chili powder
2 teaspoons of cumin
2 teaspoons of crushed red pepper
1 teaspoon of kosher salt
½ teaspoon of cinnamon
¼ cup of honey
¼ cup of brown sugar
In a large pot, brown the ground beef. Add the chopped red onion, minced garlic, red and green peppers. Cook for 5-6 minutes Drain the fat from the pan.
Add the diced tomatoes, chili peppers, crushed red peppers, black and kidney beans, chili powder, cumin, salt and cinnamon. Stir well and place a lid on the pot. Cook for 10-15 minutes on low heat. Add the honey and brown sugar and stir well. Cook an additional 5 minutes, to ensure brown sugar is melted into beans.
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