Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Pepper Chili

1,812 views
Rate me!
  • Makes: 10 servings
  • Prep: 25 mins
  • Cook: 2 hrs
  • Stand: 1 hr

Pepper Chili

Ingredients

Directions

  1. Rinse beans. In a 5- to 6-quart Dutch oven, combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover; let stand in a cool place for 6 to 8 hours or overnight.)
  2. Drain and rinse beans. In the same Dutch oven, combine beans and remaining 4 cups water. Bring to boiling; reduce heat. Cover and simmer for 1 to 1 1/2 hours or until beans are tender. Drain, reserving 3/4 cup cooking liquid. Return beans and reserved liquid to Dutch oven. Add undrained tomatoes, sweet peppers, onions, and garlic.
  3. In a very large skillet, cook and stir ground beef and pork, half at a time, over medium heat until brown. Drain well.
  4. Add cooked beef and pork to the Dutch oven. Stir in parsley, chili powder, salt, black pepper, and cumin seeds. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Makes 10 servings.

Nutrition Facts (Pepper Chili)

    Per serving:
  • 394 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 93 mg chol.,
  • 774 mg sodium,
  • 30 g carb.,
  • 7 g fiber,
  • 7 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...