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| Homemade Chili |
"My 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."
Ingredients :
- 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
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 4H23M |
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- Heat 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.
- Transfer 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.
- Cook on Low until flavors combine, 4 to 6 hours.
Notes :
- 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.
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