Chili Con Carne II

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 1 (14.5 ounce) can diced tomatoes
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 1 cup beef broth
• Salt and pepper to taste

Directions

1. In a large skillet over medium-high heat, cook the ground beef, onion, bell pepper, and garlic until the beef is browned and the vegetables are tender. Drain off any excess fat.
2. Stir in the cumin, chili powder, and oregano and cook for 1 minute.
3. Add the diced tomatoes, kidney beans, and beef broth. Bring to a boil, reduce heat and simmer for 20 minutes.
4. Season with salt and pepper to taste.
5. Serve hot with your favorite toppings.

Interesting Facts

• Chili con carne is a Tex-Mex dish that originated in the early 1900s in the state of Texas.
• Chili con carne is a popular dish in the United States and is served in restaurants all over the country.
• The traditional recipe for chili con carne does not include beans, but many modern recipes include them.