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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Rich and hearty, but with lots of veggies that have been slow-cooked so that they seem to melt into the other ingredients. Don't scoff at the Tomato Soup in the recipe - it adds wonderful body and a bit of sweetness to balance the spice. If you like it hotter, kick it up with additional hot sauce. Bammmm! Ingredients:
1 tablespoon canola oil |
1 cup onion, chopped |
1/2 cup carrot, minced |
1/2 cup celery, diced |
1/2 cup green pepper, diced |
1 1/2 lbs ground chuck |
2 garlic cloves, minced |
1 (10 ounce) can rotel tomatoes, diced |
1 (11 ounce) can cream of tomato soup (condensed type) |
1 (15 ounce) can dark red kidney beans |
1 (15 ounce) can ranch style beans or 1 (15 ounce) can chili hot beans |
1 (12 ounce) bottle beer or 1 (12 ounce) bottle water |
1 tablespoon chili powder |
1 tablespoon cumin powder |
2 teaspoons oregano |
1/2 cup cilantro, chopped |
1 tablespoon hot sauce (or more) |
Directions:
1. Heat oil in deep pot, add all vegetables and allow to saute slowly for 10-15 minutes, insuring that the vegetables are very soft.
2. When vegetables are soft, add ground chuck right into the pot with the vegetables; brown and stir to break up. Cook until all pink is gone. Drain any excess fat.
3. Add minced garlic, stir and cook another 1-2 minutes.
4. Add all remaining ingredients. Clean out cans with a little water and add that too. Allow to simmer 30 minutes.
5. Serve with chopped onion, cilantro, shredded cheese and sour cream.
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