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Chili
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Description
“Wish I had time for just one more bowl of chili.” Last words of Kit Carson, American frontiersman (1809-1868).
Ingredients
- 1-½ pound Ground Beef
- 1 Large Onion, Chopped
- 2 cloves Garlic, Chopped
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- ½ teaspoons Tabasco
- 1 Tablespoon Chili Powder (In Place Of The 1 Tablespoon Regular Chili Powder, I Use 1 Teaspoon Chimayo Chile Powder And 2 Teaspoons Medium Hot New Mexican Chili Powder)
- 1 can (28 Oz. Size) Whole Tomatoes, Undrained
- 2 cups Cooked Pinto Or Red Beans (Reserve The Cooking Liquid To Make Chili The Desired Consistency), Or Use 1 Can (15 Oz. Size) Beans, Undrained
Preparation
Brown ground beef with onion and garlic in a 3 quart sauce pan over medium heat. Once meat is browned, drain the grease and stir in remaining ingredients (except the beans). Break up the tomatoes with a spoon, heat to boiling, then reduce the heat and simmer covered for 1 hour, stirring occasionally. Stir in beans and simmer for 20 more minutes.
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