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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Katy found this recipe. A nice soupy chili. Can be thickend when served if you like. Ingredients:
1 lb ground beef |
2 onions, chopped |
3 garlic cloves, minced |
2 (15 ounce) cans diced tomatoes (undrained) |
1 (15 ounce) can tomato sauce |
1 tablespoon chili powder |
1 teaspoon ground cumin |
2 (15 ounce) cans kidney beans (kidney black pinto etc.) or 1 1/2 cups dried beans, prepared (kidney black pinto etc.) or 3 1/2 cups cooked beans (kidney black pinto etc.) |
2 tablespoons cornstarch |
1/4 cup water |
Directions:
1. PREPARATION: Cook ground beef with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender; drain. Mix all ingredients except cornstarch and water in saucepan. Bring to a boil, then reduce heat, cover and simmer for 50-60 minutes. If you want a thicker chili, mix cornstarch and water in small bowl until smooth and add to chili, stirring well. Uncover and cook for about 10 minutes, until slightly thickened. 8 servings
2. To Freeze: do not add cornstarch and water. Cool quickly in refrigerator, then place in plastic freezer containers and freeze until solid. To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally, until reheated. At this point you can add the cornstarch and water mixture if you'd like a thicker chili.
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