This is a sweet spin on an American favorite.
Ingredients
- tomato sauce: 2 cans (14 ounce cans)
- kidney beans: 2 cans (15 ounce cans, drained)
- chili powder: 2 Tbsp
- white sugar: 1 Tbsp
- pinch cayenne pepper: 1 piece (optional)
- ground beef: 1 pound
- chili powder: 2 Tbsp
- white sugar: 1 Tbsp
- pinch cayenne pepper: 1 piece (optional)
- cooking oil: 1 tsp
- red onion: 0.5 piece (chopped)
- banana pepper: 1 piece (chopped)
- apple - peeled, cored, and: 1 piece (chopped)
- peach: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Combine the tomato sauce, kidney beans, 2 tablespoons chili powder, 1 tablespoon sugar, and cayenne pepper in a large sauce pan; bring to a simmer over low heat.
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Place a large skillet over medium-high heat; place the ground beef in the skillet; season with 2 tablespoons chili powder, 1 tablespoon sugar, and the cayenne pepper; cook until brown; add to the sauce mixture.
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Heat the oil in a small skillet over medium-high heat; cook the onion in the oil until slightly browned; add to the sauce mixture, along with the apple, peach, and banana pepper. Allow to simmer another 1 to 2 minutes until hot.
