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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Adapted from The Country Cook Ingredients:
1 lb ground beef |
1/2 onion, diced |
1 -2 garlic clove, minced |
2 1/2 tablespoons chili powder |
1 teaspoon sugar |
1/2 teaspoon cumin |
3 tablespoons tomato paste |
1 cup beef broth |
3 tablespoons cornmeal |
1/2 tablespoon salt |
vegetable oil |
Directions:
1. Put a couple tablespoons of vegetable oil in medium sauce pan. On medium-high heat, saute onion until translucent, then add garlic. Stir for about a minute, then add ground beef. As beef begins to brown, use a potato masher to grind up the beef into small bits.
2. Once brown, add in the rest of the ingredients (if your beef produced a lot of grease, you may want to strain some of that out first before adding the rest of the ingredients).
3. Give it all a good stir to combine then reduce heat and simmer for about 15 minutes. Do a taste test at this point to see if it has enough salt. If want, you can transfer the chili over to a Crock Pot and put it on the keep warm setting.
4. Cook's Note: This chili is super-duper wonderful on tater tots and french fries. You gotta try it if you have some leftover chili. Throw some cheddar cheese on top and you gotta whole new meal!
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