| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
Chili |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
tb |
Minced garlic |
| 1 |
cn |
Whole tomatoes (16 oz can) undrained coarsely chopped |
| 1 |
cn |
Kidney beans (16 oz can) rinsed and drained |
| 3/4 |
c |
Picante Sauce |
| 2 |
ts |
Chili powder, as desired as much as 3 teaspoons |
| 2 1/2 |
ts |
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
OPTIONAL TOPPINGS
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
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