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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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Makes a large batch to feed 8-10 people. Hearty meal we serve up with steaming white rice, sour cream and shredded cheddar cheese This chili is teamed with just enough spice to make everyone come back for more! Ingredients:
2 lbs ground beef |
5 garlic cloves, minced |
3 tablespoons chili powder |
2 teaspoons ground cumin |
1 teaspoon ground red pepper |
3 tablespoons onion powder |
2 teaspoons beef base (i find this at the spice section in costco) |
1 cup coffee (brewed) |
3 (15 ounce) cans tomato sauce |
4 (15 ounce) cans red kidney beans, undrained |
1 (4 1/2 ounce) can green chilies, undrained (i puree these in mini- food processor) |
1 cup potato flakes (to thicken) |
Directions:
1. Cook first beef and garlic in a 5- to 6-qt. Dutch oven over medium heat, stirring occasionally, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Add chili powder and next 6 ingredients; cook 1 minute. Add tomato sauce, and cook 1 minute. Add remaining ingredients except for the potato flakes. Bring to a boil. Reduce heat to low, and simmer at least 2 hours.
2. Add potato flakes 1 cup (sometimes 1 1/2 cups is needed) to thicken the pot as needed.
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