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Chili

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Prep Time: 10 min Serves: 6
Cooking Time: 35 min Yield: 6 cups
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1 pound ground chuck 1 medium onion, chopped 1 medium green bell pepper, chopped 2 (14-ounce) cans Mexican-style stewed tomatoes 1 (15-ounce) can kidney beans, drained and rinsed 2 tablespoons chili powder 1 teaspoon salt

Ingredients

Directions

Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.

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