Kidney Bean Chili
1 pound of ground beef (browned)
2 cans (15 oz) kidney beans (drained)
1 can (28 oz) tomatoes and liquid
1 can tomato paste (less for thinner sauce)
Black olives (1/2 can), sliced for more flavor
(use green olives for more tang!)
3 Garlic cloves finely chopped (or garlic salt)
1 small onion (chopped)
Liquid smoke (splash)
Parsley flakes or fresh chopped (small handful)
Chili powder (handful) about 5 tbsp.
Red, yellow or green pepper (julienned or diced)
1 tbsp sugar
1 tbsp molasses
In a large frying pan or (better) heavy iron skillet,
brown the beef and stir in chili powder.
When nearly browned, set aside beef from pan
and pour off grease.
In the same warm skillet, cook the onions and garlic
for 1 to 2 minutes. Add the kidney beans to warm.
Pour in the tomatoes with the liquid and add the
tomato paste.
Add olives, liquid smoke, parsley flakes, red pepper
flakes, julienned peppers, sugar and molasses.
Stir together and simmer (covered). Return browned
meat to pan and simmer till ready.
For more sauce, add the water from can of black olives
Sprinkle with Parmesan cheese and add garlic toast.
A topping of diced raw onions works well, too.