Chili con carne with beans
2 lb. lean ground beef
1 large onion
2 cloves garlic, minced
1/4 cup chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1 (35 oz.) can Italian peeled tomatoes (I can never find this--I usually end up using two 14 1/2 oz. cans of diced tomatoes)
1 1/2 cup water
1 (15 1/4 oz.) can red kidney beans, drained
1 (15 1/4 oz.) can pinto beans, drained
2 tsp. sugar
1 1/4 tsp. salt
cheddar cheese and bell pepper for garnish
In a large pot, cook beef, onion, and garlic over medium heat, breaking up clumps of meat and stirring occasionally, until liquid evaporates and meat is browned--about 15 minutes.
Stir in chili powder, cumin, and oregano; cook 1 minute. Add tomatoes with their liquid and water, stirring with a fork to break up tomatoes. Bring to a boil, reduce to low, partially cover and simmer 1 1/2 hours, stirring occasionally, until slightly thickened and flavors have blended.
Stir in beans, sugar, and salt. Heat through. Skim fat off of surface. Serve with cheddar cheese and bell pepper.
2 lb. lean ground beef
1 large onion
2 cloves garlic, minced
1/4 cup chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1 (35 oz.) can Italian peeled tomatoes (I can never find this--I usually end up using two 14 1/2 oz. cans of diced tomatoes)
1 1/2 cup water
1 (15 1/4 oz.) can red kidney beans, drained
1 (15 1/4 oz.) can pinto beans, drained
2 tsp. sugar
1 1/4 tsp. salt
cheddar cheese and bell pepper for garnish
In a large pot, cook beef, onion, and garlic over medium heat, breaking up clumps of meat and stirring occasionally, until liquid evaporates and meat is browned--about 15 minutes.
Stir in chili powder, cumin, and oregano; cook 1 minute. Add tomatoes with their liquid and water, stirring with a fork to break up tomatoes. Bring to a boil, reduce to low, partially cover and simmer 1 1/2 hours, stirring occasionally, until slightly thickened and flavors have blended.
Stir in beans, sugar, and salt. Heat through. Skim fat off of surface. Serve with cheddar cheese and bell pepper.
Personally, I like to serve this over white rice. I really like the texture it adds to the dish.
Now, this isn't authentic Texas Chili, which I don't think that I've ever made or eaten. I was going to this weekend but I chickened out since the rest of the family doesn't like spicy stuff. But I will try one of these days.
One link that I found awhile ago was this: http://www.g6csy.net/chile/recp-texas.html
I need to try out some of those recipes.
Do you have any favorite chili recipes that you want to share?
