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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 8 |
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A very tasty chili to warm you up on a cold winter's night. Use extra lean beef to further reduce the fat content. It turns out very thick and delicious. Ingredients:
2 medium onions, chopped |
1 1/2 lbs lean ground beef |
3 cloves garlic, chopped |
2 stalks celery, roughly chopped |
1 green pepper, roughly chopped |
2 tablespoons chili powder (add more as desired) |
1 can campbell fiesta tomato soup |
1/2 teaspoon fresh ground black pepper |
1 1/2 teaspoons oregano |
1 1/2 teaspoons ground cumin |
1 teaspoon salt |
1 (28 ounce) can stewed tomatoes |
2 (28 ounce) cans kidney beans |
1/4 cup chopped fresh parsley or 1/4 cup cilantro, added just before serving (optional) |
Directions:
1. Brown ground beef with onion and garlic till meat no longer pink, then drain off fat.
2. Add celery, green pepper and spices, saute till vegetables are heated through.
3. Combine all ingredients in a crock pot or large stock pot.
4. Simmer on very low heat for 8-12 hours, stir every 1-2 hours.
5. Serve with a crisp salad and cornbread or crusty rolls.
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