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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Marlene Muckenhirn's chili is big on fresh tomato taste. Says the Delano, Minnesota cook, This recipe works well in a slow cooker. Ingredients:
1 pound ground beef |
6 medium tomatoes, cubed |
2 medium green peppers, chopped |
2 medium onions, chopped |
3 garlic cloves, minced |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (16 ounces) chili beans, undrained |
3 tablespoons chili powder |
1-1/2 teaspoons salt |
1/2 teaspoon ground turmeric |
1/2 teaspoon italian seasoning |
1/2 teaspoon ground cumin |
Directions:
1. In a 5-qt. Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, green peppers, onions and garlic. Cook over medium-low heat for 20-30 minutes or until vegetables are tender, stirring occasionally.
2. Add beans and seasonings; mix well. Simmer, uncovered, for 45-50 minutes or until thickened, stirring occasionally. Yield: 8-10 servings.
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