- 28 oz. crushed tomatoes
- 28 oz. fire roasted tomatoes
- 14 oz. Italian style tomatoes
- 14 oz. light kidney beans, drained
- 4 oz. chopped green chills
- 2 lb. ground beef
- 1/2 sweet onion, diced
- 3 cloves garlic, minced
And the not-so-definites:
- ~ 1/3 cup + chili powder - I started with 1/4 cup, but I kept adding it as I went. 1/3 cup is my best guess.
- generous dose of garlic powder
- palm full of dried oregano
- ~ 1/8 cup cayenne pepper
- 2+ tsp paprika
- generous dose of black pepper
- 1/2 tsp salt (ish)
- ~ 1/2 pack taco seasoning
Steps:
- Saute the onions and minced garlic in olive oil for a few minutes.
- Then add the ground beef to the onions; brown & drain
- In a large pot, mix all the tomatoes, beans, cooked & drained ground beef, seasonings, and everything else on the list
- Mix it up and let it stew for as much time as you can or want to give it.
- Eat.
This most definitely made plenty for us to get two full chili meals plus a few left-over servings. We froze a little less than 1/2 of the pot for another round of chili later on, and we kept the rest on hand for quick lunches, etc. for the next day or so. Worked lovely! Tasted yummy!
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