CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains, Dairy |
Dutch |
Chili |
4 |
Servings |
INGREDIENTS
1 |
lb |
Lean ground beef |
1 |
T |
Minced garlic |
1 |
|
Whole tomatoes, 16 oz can |
|
|
undrained |
|
|
coarsely chopped |
1 |
|
Kidney beans, 16 oz can |
|
|
rinsed and drained |
3/4 |
c |
Picante Sauce |
2 |
t |
Chili powder, as desired |
|
|
as much as 3 teaspoons |
2 1/2 |
t |
Ground cumin |
2/3 |
c |
Sliced green onions w/tops |
|
|
1/4-inch pieces |
|
|
Shredded monterey jack or |
|
|
cheddar cheese |
|
|
Hot cooked rice |
|
|
Sour cream |
|
|
Chopped cilantro |
INSTRUCTIONS
Brown meat with garlic in large saucepan or Dutch oven; drain. Stir in
remaining ingredients except green onions and optional toppings. Bring
to a boil; reduce heat and simmer uncovered 15 minutes, stirring
occasionally. Add green onions; simmer 5 to 10 minutes or until chili
is desired consistency, stirring occasionally. Ladle chili into bowls;
serve with optional toppings and additional picante sauce. Makes 4
servings, about 5 cups chili. A real crowd pleaser, this savory chili
tastes like it simmered all day, but it's ready to serve in about half
an hour. If you prefer, black beans or pinto beans may be substituted
for kidney beans. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”