Ingredients:
0.5 Teaspoon pepper, cayenne
0.5 Teaspoon pepper, black
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Directions:
Saute beef, stirring until the meat is cooked through. Remove meat, drain off fat and set aside. Add a little olive oil, saute onion and garlic. Sauté for 4 to 5 minutes, stirring frequently, or until softened. Return meat to pan.
Remove the skillet from heat; add the chili powder, oregano, cumin and cayenne pepper; stir until the mixture is well coated with spices. Add tomato paste, pour in the beef stock and mix thoroughly. Add salt and pepper.
Bring to a boil, stirring occasionally. Reduce to simmer and cook, covered, for 1 ½ hours.
Add kidney beans to chili and simmer, partially covered for 1 hour. Serve over rice or spaghetti. |