Monday, June 13, 2011

Chili with Beans

Chili with Beans

3 lbs ground beef use lean beef or ground turkey
1 cup dark Chili powder
2 TBS cumin
2 lg. garlic cloves minced or chopped
½ tsp salt
1/4 tsp of black pepper
15 oz can tomato sauce + 1 ½ cans of water (use can to measure water)
1 15 oz can red kidney beans, black beans, pinto beans. Drain and rinse*
4 oz tomato paste

Stove top Method:
Use large Dutch oven or 5 qt pot. Brown beef or turkey on high add garlic after browning, stir add chili powder, stir add cumin and stir. Add tomato sauce and water and stir, add tomato paste and stir. Cook covered for 20 min on low stirring occasionally. Add beans cook on low covered for 10 min.    

Crock pot version:
I first browned the ground beef then added it to the crock pot and all the rest of the ingredients. I cooked it for 6 hours covered on low and I found it was same taste but thinner. I would recommend that you use ¾  can of water instead of 1 ½ cans or cook it 2-4 hours longer on low not covered to your desired thickness.

When I made this it was thick if you like thinner chili add more water. I prefer thick chili

Serving suggestions: serve over rice, pasta or baked potato, or serve with corn bread.
Possible additions to top of chili: Cheese, onions, sour cream, ranch dressing etc…
 * If you don’t like beans don’t add them it still tastes good both ways.

Makes approx. 5 qt

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