• United States
5 Dec 06
3-Bean Chili 2 lb. lean ground beef 1 small yellow onion, chopped 1 small green pepper, chopped 2 cans (16 oz. each) BUSH'S BEST Dark Red Kidney Beans, undrained 2 cans (16 oz. each) BUSH'S BEST Pinto Beans, undrained 2 cans (16 oz. each) BUSH'S BEST Black Beans, undrained 1 can (14.5 oz.) diced tomatoes, undrained 1 can (6 oz.) tomato paste 2 envelopes chili seasoning mix 1/2 tsp. McCORMICK Ground Cinnamon 1-1/4 cups BREAKSTONE'S or KNUDSEN Sour Cream BROWN meat in large saucepot on medium heat; drain. Add onion and green pepper; cook until tender, stirring frequently. ADD all remaining ingredients except sour cream; mix well. Bring to boil; cover. Reduce heat to medium-low; simmer 20 minutes, stirring occasionally. SPOON into soup bowls; top with sour cream.
5 Dec 06
Chili is always with meat (Chili con carne) in your idea? Because I know that there are also many versions of vegetarian chili (chili sin carne) made without meat. You have to ask to someone from Texas, I suppose Chili con carne is the official dish of Texas.