Post by bee on Mar 9, 2007 21:25:11 GMT -5
This is not a thick and rich chili but more of a soupy chili.
Belinda's Chili
2 pounds ground beef ~ I use 1/2 lean and 1/2 regular
1 cup chopped onion
3 cloves garlic, crushed
2 cans (14-1/2oz each) tomatoes with green chilies
1 can (28oz) crushed tomatoes
1 can (15-1/2oz) dark red kidney beans
4 tsp ground cumin
2 tsp dried oregano
2 tsp unsweetened cocoa powder
1 tsp paprika
OPTIONAL: 1/2-1 tsp chipotle chili powder
Brown and crumble the beef in heavy pan over med-hi heat. Pour off the grease and add the onion, garlic, canned tomatoes, beans, cumin, oregano, cocoa, paprika and chipotle chili powder, if using. Stir to combine. Turn the burner to low, cover and simmer for 30 minutes. Uncover and simmer for another 15-20 minutes, or until the chili thickens a bit. Serve with grated cheese, sour cream, chopped raw onion.
Belinda's Chili
2 pounds ground beef ~ I use 1/2 lean and 1/2 regular
1 cup chopped onion
3 cloves garlic, crushed
2 cans (14-1/2oz each) tomatoes with green chilies
1 can (28oz) crushed tomatoes
1 can (15-1/2oz) dark red kidney beans
4 tsp ground cumin
2 tsp dried oregano
2 tsp unsweetened cocoa powder
1 tsp paprika
OPTIONAL: 1/2-1 tsp chipotle chili powder
Brown and crumble the beef in heavy pan over med-hi heat. Pour off the grease and add the onion, garlic, canned tomatoes, beans, cumin, oregano, cocoa, paprika and chipotle chili powder, if using. Stir to combine. Turn the burner to low, cover and simmer for 30 minutes. Uncover and simmer for another 15-20 minutes, or until the chili thickens a bit. Serve with grated cheese, sour cream, chopped raw onion.