Chili
Prep time:
Cook time:
Total time:
Serves: 8
- 1 lb ground beef
- 2-3 garlic cloves, minced
- 1 small white onion, diced
- 1 32-oz can tomato sauce
- 2 cans of kidney beans (I use one dark red, one light red but any work), drained
- 2 cans of beef broth
- 1½ tsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- ½ tsp. cayenne
- ½ tsp. oregano
- 1 tsp. salt
- ½ tsp. ground pepper
- shredded cheese, sour cream, hot sauce for serving
- Brown ground beef in a large pot over medium heat.
- Add onion and garlic and cook in excess grease from beef until tender.
- Drain excess grease once beef is browned.
- Add tomato sauce, beef broth, and kidney beans.
- Turn heat to high and bring to boil.
- Add spices and stir to dissolve.
- Turn heat down to low and simmer for about an hour.
- Ladle into a bowl and top with cheese, sour cream, and a few dashes of hot sauce.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/chili/
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