Meat And Veggie Chili
From hythlae 14 years ago
- 1 hour to make
- Serves 12
Very easy and adaptable meat chili. Learned from my mother's recipe and adapted to add more veggies -- and to feed my hungry, runner husband. Tip: I use as many organic ingredients as I can afford, which I believe improves the flavor considerably.
Ingredients
- 1lb ground beef shopping list
- 1 large onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon freshly ground pepper shopping list
- 1 tablespoon garlic powder shopping list
- 1 28oz. can of diced tomatoes shopping list
- 1 12oz can of kidney beans shopping list
- 1 12oz can of black beans shopping list
- 1 cup water shopping list
- 1-3 tablespoons chili powder (use 1 tablespoon powder for mild chili, 2 for medium, and 3 for spicy). shopping list
- 2 roma tomatoes, diced shopping list
- 1 small bunch cilantro, chopped fine shopping list
- 2 cups shredded cheddar cheese shopping list
How to make it
- Brown the beef, onion, garlic, salt, pepper, and garlic powder in a dutch oven or large stock pot, medium heat.
- Add the diced tomatoes, both cans of beans, water, and chili powder.
- Cover and turn bring to a simmer, stirring occasionally.
- Once simmering, add the roma tomatoes and cilantro.
- Continue to simmer, stirring less frequently, for half an hour or until chili has turned a roughly even color (e.g., the spices and tomatoes have soaked in to the other ingredients).
- Add one cup cheddar cheese and stir thoroughly until melted.
- Serve chili with remaining shredded cheese on top. Allow bowls to sit 5 minutes before eating.
- Best eaten with corn bread.
People Who Like This Dish 6
- clbacon Birmingham, AL
- RavenWhite Bowling Green, Kentucky
- impssweetp Nowhere, Us
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- cinnamongal Mequon, WI
- hythlae San Diego, CA
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