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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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An easy to make chili with beans. My family loves it, I hope yours will too. Ingredients:
1 tablespoon canola oil |
1 cup yellow onion, chopped |
1 lb extra lean ground beef (9% fat) |
2 tablespoons catsup |
2 (14 1/2 ounce) cans stewed tomatoes |
1 (14 1/2 ounce) can mexican-style stewed tomatoes |
1 (15 ounce) can dark red kidney beans |
1 (15 ounce) can red beans |
1 (15 ounce) can pinto beans |
1 teaspoon sugar |
salt and pepper |
hot sauce |
crushed hot red pepper flakes |
Directions:
1. Heat the conola oil in a 4 quart saucepan to medium heat on the range top.
2. Add the onions and cook until they are softened. Salt and pepper the onions when you add them to the pot.
3. Add the meat and seperate it as it browns (don't forget to season the meat with a little salt and pepper).
4. Don't overdo the salt and pepper, but try to season each layer as you go.
5. After the meat has started to brown, add the catsup.
6. Stir and continue cooking until all the meat has been browned.
7. Add all the stewed tomatoes, liquid first, then do a course chop of the tomatoes and add them.
8. Add all the beans, including the liquid.
9. Bring the pot to a boil and then reduce the heat to just a simmer. With the lid pertially off, simmer for 30 to 40 minutes.
10. Taste and correct the seasonings adding the hot sauce as you wish. Add the sugar only if it needs it, this will depend on the sweetness of the onion. I seldom add the whole teaspoon.
11. Simmer slowly for another 40 to 60 minutes. It should thicken up some but still be liquid enough to flow.
12. Serv as is, over pasta or rice, with corn bread or whatever. Now is when I add the crushe hot red peppers to taste. None for some folks, a little for others, and a lot for the few. I like mine so the tears run down my cheeks as I eat.
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