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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 11 |
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As one of the cooks at the firehouse, I used to prepare meals for 10 men. This chili was among their favorites.Richard Clements, San Dimas, California Ingredients:
4 pounds ground beef |
2 medium onions, chopped |
1 medium green pepper, chopped |
3 cans (14-1/2 ounces each) stewed tomatoes, cut up |
4 cans (16 ounces each) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) beef broth |
3 tablespoons chili powder |
2 tablespoons ground coriander |
2 tablespoons ground cumin |
4 garlic cloves, minced |
1 teaspoon dried oregano |
Directions:
1. In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until flavors are blended. Yield: 11 servings.
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