Today I’m sharing my chili recipe that is one of our family favorites. It’s so easy to make and perfect for those days you just don’t want to put any thought into preparing a meal. We live in Hawaii so everything is served with rice including breakfast. While we don’t make this a habit in our meals we have included it under our chili. Just try it before you scoff at the idea, you might just be surprised. Rice is to Hawaii as to what potatoes are to the Midwest.
- 1 lb. ground beef
- 1 large onion, sliced
- 1 green pepper chopped
- 1 can (13 oz.) tomatoes
- 2 bay leaves
- 2 tbsp. chili powder (I use more since I like the heat)
- 2 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/8 tsp. paprika
- 1 can (16 oz.) kidney beans
Crumble and brown ground beef. Add onion and green pepper; cook until almost tender. Add tomatoes and seasonings. Cover and simmer gently for 2 hours adding bean liquid and water a little at a time, if needed to keep consistency of thick soup. Add kidney beans and heat thoroughly. Remove bay leaves and serve over rice. This will be thicker than traditional chili. I use regular old Uncle Ben’s rice but if you know how to make sticky rice…even better. The longer it sits the better it gets. Enjoy!
