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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Its just lovely. Hearty. Rich and Garlic-y. You'll love it. I came up with this recipe when I was trying to make a chili that tasted like Wendy's chili. It's not Wendy's. It's better. Ingredients:
1 (15 1/2 ounce) can kidney beans |
1 (15 1/2 ounce) can chili beans |
0.5 (14 1/2 ounce) can diced tomatoes and green chilies |
1 (14 1/2 ounce) can diced tomatoes |
2 (8 ounce) cans tomato sauce |
1/2-1 teaspoon dried basil |
1 -1 1/2 teaspoon dried rosemary |
black pepper, to taste |
1 small onion, finely diced |
1 1/2 teaspoons prepared garlic in oil or 1 fresh garlic clove, minced |
olive oil |
butter |
1 lb ground beef |
shredded cheese (optional garnish) |
sour cream (optional garnish) |
Directions:
1. Combine beans, tomatoes, tomato sauce, and spices in a large pot, bring to a boil, and let simmer on low heat.
2. Saute the onion and garlic in 1 tablespoon olive oil and 1 tablespoon butter in a pan on medium heat for 10 minutes or until onions are slightly translusent (see-through) and golden colored.
3. Add the ground beef to the pan, cook on medium-high heat for 10 minutes or until meat is browned and onions are fully translusent.
4. Add the beef, onions, and garlic to the pot, and simmer an additional 5 minutes.
5. Serve, garnishing with cheese and sour cream, and enjoy!
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