Submitted by: Whitney Brown
Prep Time: 20 Minutes
Cook Time: 0 Seconds
Servings: 8
I make this chili for pot lucks and also use as a bean dip by cooking as directed and draining most of the tomato gravy off, adding some salsa and fresh cilantro as well
16 oz. ground beef
6 tbsp. canned diced green chilies
4 tbsp. black olives
14 1/2 oz. canned black beans
14 1/2 oz. diced tomatoes, canned
1 lrg. onion
1 lrg. green bell pepper
cayenne pepper to taste
2 tbsp. ground cumin
3 tbsp. chili powder
5 cilantro, bunch, fresh, organic
sea salt to taste
In a deep black skillet or dutch oven, brown beef on medium high using 2 tbsp. olive oil. Remove beef and add diced onion and green pepper. Cook until onions are translucent. Drain excess fat and return beef to pot. Add all other ingredients and bring to a boil. Cover and cook on simmer for one hour or more.
For your personal taste: If too thick add pure tomato juice. If too thin, add more beans or some tomato paste to thicken.
One small can of beef broth can be subsituted for beef if you prefer a "meatless" chili.
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