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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I first made this in May 2004 because I didn't have a dry chili seasoning mix. It was excellent and easy. My husband adds crushed red pepper to his bown. This is my standard chili recipe now. Ingredients:
2 tablespoons vegetable oil |
2 lbs ground beef |
2 cups onions, chopped |
4 garlic cloves |
3 1/2 cups kidney beans, drained |
2 cups tomato sauce |
2 cups salsa (1 jar ortega salsa) |
3 tablespoons chili powder |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
2 teaspoons salt |
Directions:
1. Heat vegetable oil in skillet.
2. Add beef, onions and garlic; cook until no longer pink. Drain.
3. Stir in remaining ingredients. Bring to a boil and reduce heat to low, cover and cook for one hour (I've been content with 15 minutes).
4. Sprinkle with cheddar cheese, if desired, and serve.
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