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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This recipe was clipped out of a magazine. A non-traditional version of chili that I thought was delicious. You can adjust the amount of spiciness to your taste. I prefer mine mild to moderately spicy. Add cayenne, red pepper flakes, or hot sauce if you prefer. Ingredients:
1 lb ground beef |
1 medium onion, chopped |
2 garlic cloves, minced |
1 large eggplant, peeled and cubed |
1 (16 ounce) can stewed tomatoes, undrained |
1 (8 ounce) can tomato sauce |
1/2 cup water |
2 tablespoons chili powder |
1 tablespoon all-purpose flour |
2 teaspoons sugar (optional) |
1 teaspoon salt (or to taste) |
pepper |
1 (16 ounce) can kidney beans, undrained |
Directions:
1. Add ground beef, onion, and garlic to a large pot; cook over medium heat until meat is no longer pink, stirring to crumble up the meat; drain well.
2. Add all the remaining ingredients except the kidney beans.
3. Stir to combine.
4. Cover and lower heat; simmer for 2 hours.
5. Add in kidney beans; stir.
6. Cover and cook 30 minutes; adjust seasoning to taste.
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