Chili
1 pound (454 g) ground beef 1 onion, chopped 2 cloves garlic, minced 1 tablespoon chili powder 1 teaspoon salt | 1 teaspoon dried oregano 1 798 mL can diced tomatoes 1 213 mL can tomato sauce 1 398 mL can kidney beans with liquid |
DIRECTIONS:
1. | Combine ground beef, onion and garlic in large stockpot. Cook and stir over medium heat until beef is brown. |
2. | Stir in chili powder, salt, oregano, tomatoes and tomato sauce. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour. |
3. | Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally. |
Makes 4 servings.
In tonight's version, I added veggies from our farm box: 1 diced green pepper, added in step 1, and the last of the summer tomatoes, chopped and added in step 2. Delicious additions.
Topped with Cheddar cheese, diced green onion and sour cream, and served with a baguette on the side. Perfect first day of October meal.
Camera batteries died. iphone takes terrible indoor photos. Sigh. |
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