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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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This is an excellent chili recipe. My husband is a chili lover and requests this about once a week in the Winter. It's a little on the hot/spicy side but you can adjust the amount of seasonings if you want it milder. I like to serve this with cornbread muffins and/or crackers. (Estimated prep time. Although it calls for cooking the chili 2 hours you can cook it on low for several hours). Ingredients:
2 tablespoons vegetable oil |
1 1/2 lbs ground beef (for the diet concious you can also use ground turkey) |
1 large onion, chopped |
1 fresh garlic clove, minced |
1 1/2 teaspoons salt |
1/4 teaspoon cayenne |
1/4 teaspoon ground cumin |
1/4 teaspoon ground oregano |
2 tablespoons chili powder |
2 (8 ounce) cans ro-tel tomatoes, undrained |
1 (8 ounce) can tomato sauce |
2 (16 ounce) cans dark red kidney beans, undrained |
5 1/2 ounces tomato juice |
Directions:
1. Heat oil in a large pot. Brown together ground beef, onion and garlic; drain well.
2. Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
3. Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).
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