Quick Chili Beans With Beef |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From an old Woman's Day magazine. Ingredients:
2 tablespoons vegetable oil |
1 cup coarsely chopped onion |
1 lb lean ground beef |
2 teaspoons minced fresh garlic |
2 teaspoons ground cumin |
2 teaspoons dried oregano |
1 teaspoon salt (or to taste) |
1 (28 ounce) can crushed tomatoes |
1 (14 1/2 ounce) can whole tomatoes, undrained |
1 cup water |
3 beef bouillon cubes |
2 tablespoons chili powder (or to taste) |
2 (16 ounce) cans red kidney beans |
Directions:
1. Heat oil in a large heavy pot over medium heat. Add onion and cook until tender; add beef and garlic. Cook, breaking up beef with a wooden spoon, just until meat has lost its pink color.
2. Stir in cumin, oregano and salt; cook 1 minute. Add tomatoes and water. With a wooden spoon, break up whole tomatoes into chunks. Add bouillon cubes and chili powder. Bring to a simmer, breaking up any remaining chunks of meat.
3. Cover and simmer 20 minutes, stirring once. Stir in beans. Cook uncovered 10 minutes or until thoroughly heated.
4. Taste and add more salt and chili powder if desired. Heat 3 to 5 minutes longer if additional chili powder is added.
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