My father came up with this recipe when I lived at home. He always added the optional cayenne pepper, and we four kids would mop up the chili with slices of bread. I don't use the cayenne for my family, but it still warms you up on cold days.
- 1/2 pound ground beef
- 1/3 cup chopped green pepper
- 2 tablespoons chopped onion
- 1 garlic clove, minced
- 1 can (8 ounces) tomato sauce
- 1 can (5-1/2 ounces) tomato juice
- 1/2 cup water
- 2 tablespoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional
- 1/8 teaspoon salt, optional
- In a large saucepan, cook beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomato juice, water, chili powder, oregano, paprika, cumin and cayenne and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or to desired thickness. Yield: 2 servings.
Originally published as Spicy Beanless Chili in Cooking for One or Two Cookbook 2003, p140
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