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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 pounds lean ground beef |
1 large onion, diced |
1 (28-ounce) can diced tomatoes, undrained |
2 (8-ounce) cans tomato puree |
2 (16-ounce) cans kidney beans, undrained |
1 (4.5-ounce) can chopped green chiles |
1 cup water |
2 garlic cloves, minced |
2 tablespoons chili powder |
2 teaspoons salt |
2 teaspoons ground cumin |
1 teaspoon pepper |
hot cooked rice |
toppings: shredded cheddar cheese, sour cream, sliced ripe olives |
Directions:
1. Cook beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Return to Dutch oven. Add tomatoes and next 9 ingredients.
2. Bring mixture to a boil; reduce heat, and simmer 45 minutes. Serve over hot rice with desired toppings.
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