Pepper Chili Recipe

Name: Pepper Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/3 cups dry pinto beans (8 ounces); 8 cups water; 3 14 1/2-ounce cans tomatoes, cut up; 4 medium green sweet peppers, chopped (3 cups); 4 medium onions, chopped (2 cups); 2 cloves garlic, minced; 2-1/2 pounds lean ground beef; 1 pound lean ground pork; 1/2 cup snipped fresh parsley; 1/3 cup chili powder; 2 teaspoons salt; 2 teaspoons ground black pepper; 2 teaspoons cumin seeds

Servings: persons

1-1/3 cups dry pinto beans (8 ounces)
8 cups water
3 14 1/2-ounce cans tomatoes, cut up
4 medium green sweet peppers, chopped (3 cups)
4 medium onions, chopped (2 cups)
2 cloves garlic, minced
2-1/2 pounds lean ground beef
1 pound lean ground pork
1/2 cup snipped fresh parsley
1/3 cup chili powder
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons cumin seeds

1
1. Rinse beans. In a 5- to 6-quart Dutch oven, combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover; let stand in a cool place for 6 to 8 hours or overnight.)
2
2. Drain and rinse beans. In the same Dutch oven, combine beans and remaining 4 cups water. Bring to boiling; reduce heat. Cover and simmer for 1 to 1 1/2 hours or until beans are tender. Drain, reserving 3/4 cup cooking liquid. Return beans and reserved liquid to Dutch oven. Add undrained tomatoes, sweet peppers, onions, and garlic.
3
3. In a very large skillet, cook and stir ground beef and pork, half at a time, over medium heat until brown. Drain well.
4
4. Add cooked beef and pork to the Dutch oven. Stir in parsley, chili powder, salt, black pepper, and cumin seeds. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Makes 10 servings.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/3 cups dry pinto beans (8 ounces), 8 cups water, 3 14 1/2-ounce cans tomatoes, cut up, 4 medium green sweet peppers, chopped (3 cups), and more.

Yes, Pepper Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper Chili

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