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Three Bean Chili
Elaine Welin, Fall Creek

1 lb. lean ground chuck
1/3 cup onion, finely chopped
1/2 cup green pepper, chopped
1/2 tsp. salt
3/4 tsp. pepper
1/2 c. warm water
1 beef bouillon cube
2 cans (15 oz. each) tomato sauce
16 oz. can light red kidney beans
16 oz. can dark red kidney beans
16 oz. can baby butter beans
14.5 oz. can diced tomatoes
1/2 c. mild chunky salsa
1-1/2 to 2 tsp. chili powder

Brown meat in fry pan; add salt, pepper, onion, and green pepper. After meat is browned, put into soup kettle. Add water, bouillon cube, tomato sauce, beans, diced tomatoes, salsa, and chili powder. Bring to boil, then cover and reduce heat to low and simmer for 45 minutes. May serve with garnishes such as shredded cheddar cheese, chopped onions, and/or sour cream. This is also a great chili even without the meat.

 


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