I am not a chili purist; this recipe is easy, fast, tastes good, and makes enough for a small crowd. You may want to up the heat level of this version to suit your taste.
1 pound lean ground beef
1 onion, chopped
1/2 teaspoon garlic powder
1 to 1 1/2 tablespoons chili powder
2 1/2 teaspoons ground cumin
1 28-ounce can crushed tomatoes with puree
1 30-ounce can chili beans
1 6-ounce can tomato paste
- In a 4-quart Dutch oven or large saucepan, cook beef and onion over medium-high heat, stirring often, until lighlty browned (5-10 minutes). Drain off excess fat.
- Stir in all remaining ingredients. Heat to boiling.
- Reduce heat to medium-low and simmer, uncovered, 10-15 minutes.
Natalie Haughton, 365 Easy One-Dish Meals. (New York: Harper & Row, 1990), 6.
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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson