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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I've been cooking it this way for several years now. I usually make a double batch because this doesn't last long around my house. You can control the heat by what kind of Rotel you use. Ingredients:
2 lbs ground chuck |
1 medium onion |
1 garlic clove |
2 -3 tablespoons chili powder |
1/4 teaspoon coriander (optional) |
1 tablespoon garlic powder |
1 teaspoon oregano |
1 tablespoon cumin |
1 teaspoon black pepper |
1 (10 ounce) can rotel |
1 (14 ounce) can diced tomatoes |
2 (8 ounce) cans tomato sauce |
2 (16 ounce) cans kidney beans |
1 teaspoon beef bouillon powder |
1 teaspoon chicken bouillon powder |
2 cups water |
Directions:
1. Chop onions and garlic up fine.
2. Brown meat, onions, and garlic. I usually add onions and garlic when meat is halfway done.
3. In a large pot, add all ingredients.
4. Bring to a boil.
5. Simmer for 1 hr or longer for best results.
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