| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chili | 6 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 4 1/2 | lb | Ground beef |
| 1/3 | c | Chili powder |
| 1/3 | c | Instant minced onion |
| 1 | tb | Ground cumin |
| 2 | ts | Instant minced garlic |
| 1 | ts | Ground black pepper |
| 1 | ts | Robert's Spice Blend |
| (recipe follows) | ||
| 1 | ts | Salt |
| 1/8 | ts | Ground red pepper |
| 1 | Bay leaf | |
| 13 3/4 | oz | Can, beef broth |
| 29 | oz | Can, tomato sauce |
INSTRUCTIONS
In a large saucepan, heat oil until hot; add beef and cook, breaking up meat, until brown, about 5 minutes; drain off any accumulated liquid. Add chili powder, onion, cumin, garlic, black pepper, Robert's Spice Blend, salt, red pepper, and bay leaf; stir until beef is coated. Stir in tomato sauce and beef broth; simmer, covered, tunil flavors blend, about 1 hour. Remove bay leaf before serving.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”