I came across this recipe in my Better Crocker’s Cookbook and I like this particular chili recipe because I like a thick, hearty, meaty chili and not a soupy one. Not a big fan of cumin so I cut that down to ¼ tsp. It’s also good topped with sour cream and shredded cheese or spooned over rice. Great comfort food!
Ingredients:
- 1 lb lean ground beef
- 1 medium onion, chopped (1/2 cup)
- 1 clove garlic, finely chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 TBSP chili powder
- ¾ tsp ground cumin
- ¼ tsp salt
- ¼ tsp pepper
- 1 can (15 or 16 oz) kidney or pinto beans, rinsed and drained, if desired
Directions:
Cook beef, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain
Stir in remaining ingredients except beans. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.
Stir in beans. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.
Submitted by Tammi Wilson
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