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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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Ingredients:
14.5 ounce(s) beef broth |
2 tablespoon(s) chili powder |
1 whole(s) chopped medium onion |
28 ounce(s) diced tomat0es |
3-4 clove(s) garlic,chopped |
2 pound(s) ground chuck/round |
2 teaspoon(s) ground cumin |
1-2 teaspoon(s) ground red pepper |
1 teaspoon(s) hot sauce |
1 teaspoon(s) paprika |
3 can(s) pinto beans,rinsed and drained |
1 can(s) rotel diced tomatoes |
6 ounce(s) tomatoe paste |
24 ounce(s) tomatoe sauce |
1 tablespoon(s) worcestershire sauce |
Directions:
1. COOK 1ST 3 INGREDIENTS IN A DUTCH OVEN OVER MEDIUM HEAT, STIRRING UNTIL MEAT CRUMBLES AND IS NO LONGER PINK. DRAIN WELL. COMBINE MEAT MIXTURE , BEANS, AND NEXT 11 INGREDIENTS IN DUTCH OVEN, BRING TO A BOIL. REDUCE HEAT, AND SIMMER 3 HOURS OR UNTIL THICKENED. GARNISH AS DESIRED.....CHEESE, JALOPENO PEPPERS, SOUR CREAM .yum
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