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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 7 |
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Many friends and relatives have requested my chili recipe, which I've been using for 25 years. It actually won first place in a local contest, chosen from among 10 other entries. It always comes out delicious. Try it and enjoy! Ramona Nelson Fairbanks, Alaska Ingredients:
1 pound ground beef |
1 small onion, chopped |
1 garlic clove, minced |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
1 can (8 ounces) tomato sauce |
1 can (6 ounces) tomato paste |
1 can (16 ounces) hot chili beans, undrained |
1 can (15 ounces) black beans, rinsed and drained |
2 tablespoons sugar |
1 tablespoon butter |
1 teaspoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
1/8 teaspoon ground cumin |
1/8 teaspoon crushed red pepper flakes |
dash cayenne pepper |
2 cups frozen lima beans, thawed |
cherry tomatoes, fresh oregano and small chili peppers, optional |
Directions:
1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, tomato sauce and paste until blended. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Add lima beans; cook 5-10 minutes longer or until beans are tender. Garnish with tomatoes, oregano and peppers if desired. Yield: 7 servings.
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