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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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My mom used to make this all the time in winter. If you don't finish it all, put it in the freezer, and take it out within that month. I think it tastes better the second time around, actually! My Tex-Mex Crackers go great on top. Ingredients:
1 3/4 lbs ground meat (beef, chicken, turkey, etc.) |
1 cup onion, chopped |
3 tablespoons tomato paste |
6 tablespoons chili powder |
1 tablespoon cumin |
1/2-1 teaspoon cayenne pepper |
1 1/2 teaspoons paprika |
3/4 teaspoon garlic powder |
3/4 teaspoon salt |
3 1/2 cups cooked kidney beans or 3 1/2 cups pinto beans |
Directions:
1. In 5-quart Dutch oven over medium heat, saute chili meat with onions until meat is brown and onions are transparent (see through).
2. Add tomato paste and spice, stir.
3. Reduce heat to low, cover and simmer for 15 minutes.
4. Add beans, cover and simmer for 30 minutes.
5. If chili becomes too dry, add a little water or juice from beans to reachs desired consistency. Adjust seasonings, if necessary.
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