| |
|
|
|
|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 lb. lean ground beef (or turkey/chicken)
|
| |
1/2 cup onion, chopped
|
| |
1/2 cup green bell pepper, chopped
|
| |
1/2 cup tomato, diced
|
| |
1 Tablespoon garlic, minced
|
| |
2-4 Tablespoons flour
|
| |
3-6 Tablespoons chili powder
|
| |
1 Tablespoon ground cumin
|
| |
1 can black beans, drained
|
|
|
| |
1 can kidney beans, drained
|
| |
1 can great northern (or navy) beans, drained
|
| |
1 can kernel corn
|
| |
1 large can tomato sauce
|
| |
4 cups beef broth
|
| |
4 cups water
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
In a Dutch oven (stew/chili pot), brown the
ground meat with the onion, bell pepper, tomato,
and garlic on medium-low to medium heat; drain.
|
|
|
|
Over medium-low heat, add the flour, chili
powder, and cumin to the meat/saute mixture, and
stir thoroughly.
|
|
|
|
Over medium-low heat, add the beans, corn,
tomato sauce, broth, and water. Stir thoroughly.
|
|
|
|
Bring to a light boil, then reduce heat to
medium-low to low; cover and simmer until it
thickens to your preferred consistency.
|
|
|
| Serving
Suggestions |
|
|
I like to top with things like- sour cream, shredded cheese, chopped shallots, diced black olives, salsa, or pico de gallo.
|
|
|
Originally Submitted
6/15/2012
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Tex-Mex Chili recipe to your own private DesktopCookbook.
|
