Chili con Carne
Sharon Raasch • Imperial, Neb.
- 1 lb. Ground beef
- 1 Onion, chopped (1 cup)
- 2 cloves Garlic, crushed
- 1 Tbsp. Chili powder
- 1/2 t. Salt
- 1 t. Ground cumin
- 1 t. Dried oregano leaves
- 1 t. Baking cocoa, unsweetened
- 1/2 t. Red pepper sauce
- 28 oz. can Diced tomatoes, undrained
- 19 oz. Red kidney beans, undrained
Cook beef, onion and garlic over medium-high heat for about 8 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low then cover and simmer for 1 hour, stirring occasionally. Stir in beans. Heat to boiling. Reduce heat to low then simmer uncovered for about 20 minutes, stirring occasionally, until desired thickness.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User