Basic Chili
Yield
8 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef, lean
|
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | teaspoons |
cumin
|
|
| 1 | tablespoon |
chili powder
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | cups |
tomatoes
canned |
|
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef, lean
|
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1E+1 | ml |
cumin
|
|
| 15 | ml |
chili powder
|
|
| 1 | x |
salt and black pepper
|
*
|
| 7.1E+2 | ml |
tomatoes
canned |
|
| 237 | ml |
water
|
|
Directions
In a large pot, sauté meat, onion and garlic in oil over medium heat until browned.
Stir in cumin, chili powder, salt and pepper. Add tomatoes, breaking them up into small pieces as you add them.
Add water and mix well.
Simmer over low heat, uncovered, for 1 to 2 hours.
Stir occasionally to prevent sticking and add more water if necessary.
