Beef and bean chili
Beef second courses
This tangy chili from Linda Charlier of East Cleveland, Ohio, is chock-full of beef, beans and rich tomato flavor. Linda suggests serving it over cooked brown rice, a baked potato or with a crusty loaf of warm bread. βIf there are any leftovers, it freezes well and also makes yummy omelets or filling for homemade burritos,β she adds.
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