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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This recipe makes a big batch of chile that freezes well. The bottled salsa gives instant flavour without a long simmering time. Ingredients:
1 teaspoon olive oil |
1 1/2 lbs lean ground beef |
1 large onion |
2 stalks celery |
3 cloves garlic, minced |
2 tablespoons chili powder |
1 tablespoon cumin |
2 (19 ounce) cans chile style tomatoes or 2 (19 ounce) cans spicy red pepper style tomatoes, undrained |
1/2 cup water |
1 cup salsa, you choose the heat strength |
1 cup canned corn or 1 cup frozen corn |
1 (28 ounce) can kidney beans |
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add beef and cook until no longer pink.
3. Dice onion and celery and add to pot.
4. Sprinkle garlic,chile powder, and cumin over beef.
5. Stir in onion and celery and saute 2-3 minutes.
6. Stir in tomatoes, water,,salsa,and corn.
7. Bring to a boil and simmer 15 minutes.
8. Rinse and drain kidney beans and add to pot.
9. Cook covered until beans are tender-about 5 minutes.
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