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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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It was sent to them by Norma Grogg of St. Louis, Missouri. Since I like a meatier chili, an extra 1/4 pound of ground beef was added. But even if the extra beef hadn't been added, I still think it would be enough for 4. After simmering, I did a taste test and added some crushed red pepper flakes for more heat. If you don't add the crushed red pepper, it's very mild. If desired add some cheese to each serving. Submitted to ZAAR on October 22nd,2009. Ingredients:
1/4 lb ground beef |
1/4 cup chopped onion |
1 garlic clove, minced |
1 (15 1/2 ounce) can chili beans, undrained |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 1/2 teaspoons chili powder |
1/2 teaspoon cumin |
1/4 teaspoon crushed red pepper flakes (optional) |
Directions:
1. Im a medium sauce pan, add beef,onion, and garlic.
2. Cook over medium heat until meat is no longer pink,drain and return to saucepan.
3. Add the remaining ingredients,and bring to a boil.
4. Reduce heat, cover and simmer for 15 to 20 minutes or until heated through.
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