 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
Made chili one day and realized I didn't have the right tomatoes nor the tomato paste that the recipe called for so substituted with peeled plum tomatoes and Rotel tomatoes. It turned out to be the best chili I ever made. If you like it extra hot, use Rotel Hot tomatoes. Ingredients:
1 tablespoon butter |
1 medium onion, chopped |
1 garlic clove, finely chopped |
1 lb ground beef |
1 1/2 teaspoons chili powder |
1 teaspoon cumin |
1 teaspoon oregano |
1 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon sugar |
1 small bay leaf |
1 (28 ounce) can peeled plum tomatoes, undrained |
1 (10 ounce) can rotel tomatoes, undrained |
1 (15 1/2 ounce) can kidney beans, undrained |
Directions:
1. Melt butter in a large saucepan over medium heat; add onions and garlic, cook 5 minutes, stirring often.
2. Add ground beef and cook until no longer pink.
3. Add the next 7 ingredients (the seasonings) and cook 4 minutes.
4. Add undrained plum tomatoes (crushing with the back of a wooden spoon), and the undrained Rotel tomatoes.
5. Bring to a boil, reduce heat and simmer uncovered for about 1 hour or until thickened, stirring occasionally.
6. Add kidney beans and cook an additional 10 minutes.
|
|