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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This tangy chili from Linda Charlier of East Cleveland, Ohio, is chock-full of beef, beans and rich tomato flavor. Linda suggests serving it over cooked brown rice, a baked potato or with a crusty loaf of warm bread. âIf there are any leftovers, it freezes well and also makes yummy omelets or filling for homemade burritos,â she adds. Ingredients:
1 pound ground beef |
1 medium onion, chopped |
1/2 pound boneless beef sirloin steak, cut into 1/2-inch cubes |
1 tablespoon olive oil |
1/2 pound fresh mushrooms, quartered |
1 medium zucchini, shredded |
6 garlic cloves, minced |
2 cans (15 ounces each) tomato sauce |
1 can (28 ounces) crushed tomatoes |
1 can (16 ounces) light red kidney beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
2/3 cup water |
2 tablespoons chili powder |
4-1/2 teaspoons dried parsley flakes |
1 tablespoon italian seasoning |
1 teaspoon ground cumin |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon pepper |
1 can (16 ounces) dark red kidney beans, rinsed and drained, divided |
Directions:
1. In a Dutch oven, cook ground beef and onion over medium heat until meat is no longer pink; drain and set aside.
2. In the same pan, brown steak in oil on all sides. Add the mushrooms, zucchini and garlic; saute until mushrooms are tender. Drain. Stir in the tomato sauce, crushed tomatoes, light red kidney beans, black beans, water, seasonings and ground beef mixture.
3. In a small bowl, mash 1/2 cup dark red kidney beans with a fork. Stir into chili. Add remaining kidney beans. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Uncover; simmer 20 minutes longer or until slightly thickened and meat is tender. Yield: 10 servings (2-3/4 quarts).
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