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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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This was a friend's recipe that I modified so much I now call it my own. It is great on chilly days, but we have it in the summer also. You can make it as hot as you like, but with 4 kids, I have to keep it on the mild side. With a nice warm loaf of home baked bread, it is a hearty meal. Ingredients:
2 lbs ground beef (or combination) or 2 lbs turkey (or combination) |
1 large onion, chopped |
1 garlic cloves, chopped fine or 1 teaspoon garlic powder |
3 tablespoons chili powder |
1 (28 ounce) can crushed tomatoes or 3 -4 large chopped fresh tomatoes |
1 (14 ounce) can beef broth |
1 (15 1/2 ounce) can cannellini beans or 1 (15 1/2 ounce) can great northern beans, drained and rinsed |
1 (15 1/2 ounce) can red kidney beans or 1 (15 1/2 ounce) can black beans, drained and rinsed |
1 teaspoon salt |
cayenne pepper (i start out with a few shakes) or crushed red pepper flakes, to taste (i start out with a few shakes) |
sharp cheddar cheese (optional) or mexican blend cheese (optional) or monterey jack cheese, shredded (optional) |
chopped raw onion (optional) |
sour cream (optional) |
Directions:
1. Brown meat over medium heat in a large pot or dutch oven and drain grease.
2. Add Onion and Garlic and when transparent, add Chili Powder.
3. Cook about 5 minutes and then add remaining ingredients.
4. Simmer, uncovered for about 2 hours, stirring occasionally, until desired consistency.
5. Serve with cheese, onions and sour cream for toppings if desired.
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