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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This comes from a Betty Crocker cookbook of One Dish Meals and it is so yummy. Its easy to make too, most of the time is for simmering. This is really mild, but could be a great starting point for a spicier chili. (chili) and Mexican/tex-mex/S. (variation). Ingredients:
1 lb extra lean ground beef |
1/2 cup chopped onion |
1 garlic clove, finely chopped |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (8 ounce) can tomato sauce |
1 tablespoon chili powder |
3/4 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (15 -16 ounce) can kidney beans, rinsed and drained or 1 (15 -16 ounce) can pinto beans, if desired |
Directions:
1. Cook beef, onion and garlic in 3 qt saucepan until beef is brown.
2. Stir in remaining ingredients except beans.
3. Heat to boiling, reduce heat to low.
4. Cover and simmer 1 hour, stirring occasionally.
5. Stir in beans.
6. Heat to boiling, reduce heat to low.
7. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.
8. To freeze for OAMC: Let chili cool to room temperature and then place into quart-size freezer bag. Remove air and freeze flat on a cookie sheet. Once frozen, can be stored in freezer standing up or stacked horizontally.
9. To serve, thaw in fridge overnight and then transfer to a pot and reheat over medium low heat until heated through.
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