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Post by Leahws on Jan 7, 2019 12:15:26 GMT
lb lean (at least 80%) ground beef Save $ 1 large onion, chopped (1 cup) Save $ 2 cloves garlic, crushed 1 tablespoon chili powder 1/2 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano leaves 1 teaspoon unsweetened baking cocoa 1/2 teaspoon red pepper sauce 2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained 1 can (19 oz) Progresso™ red kidney beans, undrained
In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain.
Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.
Here's a new way to top off your chili! Sprinkle shredded Cheddar cheese over individual servings of the hot chili, then drizzle with a little ranch dressing and add a few chili-cheese-flavored corn chips.
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Post by tishawatson on Jan 9, 2019 10:53:41 GMT
Sounds delicious!
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