1 pounds ground beef
one 15-ounce can tomato sauce
one 15-ounce can kidney beans (with liquid)
one 15-ounce can pinto beans (with liquid)
½ cup diced onion (1 medium onion)
1 small can diced green chili
1/8 cup diced celery (1 stalk)
2 medium tomatoes, chopped
1 teaspoons cumin powder
1 ½ tablespoons chili powder
1 teaspoons black pepper
1 teaspoons salt
1 cup water
1. Brown the ground beef in a skillet over medium heat; drain off the fat.one 15-ounce can tomato sauce
one 15-ounce can kidney beans (with liquid)
one 15-ounce can pinto beans (with liquid)
½ cup diced onion (1 medium onion)
1 small can diced green chili
1/8 cup diced celery (1 stalk)
2 medium tomatoes, chopped
1 teaspoons cumin powder
1 ½ tablespoons chili powder
1 teaspoons black pepper
1 teaspoons salt
1 cup water
2. Crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
4. I blanch the tomatoes to get the skin off too
Makes about 6 servings.
This Chili is very mild, as my wife doesn't like spicy food.
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