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Sunday, March 1, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Lillian Holland
  • 1 lb. ground beef
  • 1â�„4 cup chopped onion
  • 1â�„2 cup diced green pepper, optional
  • 2 (16 oz. each) cans kidney beans
  • 1 clove garlic, minced
  • 2 TBS chili powder
  • 1 tsp. salt
  • 1 (16 oz.) can diced tomatoes
  • Black beans, optional
  • Corn, optional
Brown beef, cooking onions and green pepper along with it; drain and rinse with cold water. Drain and rinse kidney beans. Add beans and the other ingredients and cook on high for 20 minutes or simmer for 2 hours.
For variety, use both light and dark kidney beans.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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