Chili

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    lbs. ground beef

  • 29 oz. can red beans – drained

  • 28 oz. can tomatoes

  • 1

    jalapeño – chopped with seeds

  • 1

    onion – chopped

  • 4

    cloves garlic – chopped

  • 4

    stalks celery – chopped

  • 1

    cup chicken broth

  • ¼

    c. vinegar plus 1 tablespoon sugar

  • Olive oil

  • Seasonings:

  • 1

    tsp. salt

  • ¼

    tsp. red pepper flakes

  • ½

    tsp. black pepper

  • 1

    tsp. dried oregano

  • 1

    tsp. ground cumin

  • 1

    tsp. paprika

  • 1

    tsp. garlic powder

Directions

Heat a medium size frying pan to cook the ground beef; set aside when cooked and drain the fat. Heat a saucepan (preferably cast iron) with two tablespoons of olive oil. Add the jalapeño, onion, garlic and celery and sauté on low heat. Mix the seasonings in a small bowl and add to the onion mixture while sautéing. When the onion is transparent add the chicken broth, tomatoes, beans and cooked ground beef. Cook with a slight lid on the pot; not covered all the way. Continue to simmer on low for about 40 – 45 minutes. At this point mix the vinegar and sugar and add to the chili. Simmer on low for another 15 minutes or so. Serve with rice or macaroni.


Nutrition

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