| 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.
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