Nutrition per serving may change if servings are adjusted.
2 pounds lean ground beef
2 large onions, chopped
½ cup chopped green or red bell pepper
1 tablespoon bottled minced garlic
3½ cups water
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can great Northern beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chile peppers, undrained
1 (12 ounce) can tomato paste
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground black pepper
½ to 1 teaspoon cayenne pepper
½ teaspoon ground cumin
In a 5- to 6-quart Dutch oven, cook ground beef, onions, bell pepper and garlic until the meat is browned and onion is tender. Drain off fat.
Stir in the water, beans, undrained tomatoes and chiles , tomato paste, mustard, salt, chili powder, black pepper, cayenne and cumin. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally.