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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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Whenever my mother would make chili, I'd pick the hamburger out & just eat it. I can't stand beans, which is why this chili gets a thumbs-up from me. Ingredients:
3 lbs ground beef |
1 cup finely chopped onion |
5 pieces finely chopped garlic |
1/4 cup vegetable oil |
3 cups tomato puree |
1 1/2 teaspoons ground cumin |
1 teaspoon ground coriander |
4 jalapeno peppers |
4 cubanelle peppers |
1 teaspoon black pepper |
1 teaspoon salt |
1 1/2 teaspoons oregano |
3 tablespoons chili powder |
Directions:
1. To prepare the peppers - Cut them in half, get rid of all the seeds. Then steam them in 1 inch of water for 15 minutes. Let them cool, then scoop out the pulp.
2. Brown the ground beef with the onions & garlic. When browned, add all the other ingredients.
3. Cover & simmer for 3+ hours, stirring occasionally.
4. Serve over pasta or beans (if you like them), with cheese on top. (servings are calculated if you serve it this way - if you eat it as is, it's closer to 5 or 6).
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