Homemade ChiliMy boys and husband love this. Add some corn chips or Cheddar cheese and it is to die for. I have made this for my husband’s work and for church functions and it is always a winner.By healthy girlPrep:10 minsCook:4 hrs 13 minsTotal:4 hrs 23 minsServings:12Yield:12 servings
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced, or more to taste
- 2 pounds lean ground beef
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can tomato puree
- 1 cup water
- 1 (4 ounce) can chopped green chile peppers
- 2 tablespoons mild chili powder
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- Step 1Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
- Step 2Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.
- Step 3Cook on Low until flavors combine, 4 to 6 hours.
I usually use a combination of beans like kidney and black or kidney and garbanzo. I usually use dried beans and cook them in my pressure cooker.
If you can’t find puree, just use tomato paste and add water to it to get a puree consistency.
Per Serving: 274 calories; protein 18.8g; carbohydrates 19.6g; fat 13.3g; cholesterol 45.7mg; sodium 959mg.© Copyright 2021 allrecipes.com. All rights reserved.Printed from https://www.allrecipes.com 10/12/2021