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Fast All-American Beef Chili
    Fast All-American Beef Chili


    Servings: 6
    Prep Time: 10 minutes
    Stovetop Time: 30 minutes
    Start to Finish: 40 minutes
    Times are approximate


    1 28-oz can diced tomatoes
    1 15-oz can red kidney beans, rinsed and drained
    1 15-oz can black beans, rinsed and drained
    2 teaspoons minced chipotle chiles in adobo sauce
    2 teaspoons sugar
    salt and pepper
    2 tablespoons vegetable oil
    1 onion, minced
    3 tablespoons chili powder
    2 teaspoons ground cumin
    3 garlic cloves, minced
    1 lb ground beef (85% lean)
    cheddar cheese, sour cream and diced red onion for topping (optional)

    Suggested Items:
    can opener
    blender or food processor
    dutch oven or heavy bottomed saucepan
    wooden spoon


    In a blender or food processor, pulse tomatoes and their juices until slightly chunky, about 5 pulses.

    Bring tomatoes, beans, chipotle chiles, sugar and 1/2 salt to a boil in a large saucepan. Reduce heat to low and simmer until needed later in the recipe.

    Heat oil in large dutch oven or heavy bottomed saucepan over medium heat. Add onion, chili powder, cumin and 1/4 tsp of salt. Cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

    Increase heat to medium-high and add ground beef. Cook beef until browned and no pink remains, about 5 minutes. If desired, remove some of the excess fat with a spoon.

    Add tomato mixture to the beef, scraping any browned bits off the bottom of the pan with a wooden spoon. Simmer chili for about 15 minutes, until thickened.

    Season with salt and pepper and serve with desired toppings.

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