Expert Chili
Yield
servingsPrep
15 minCook
5 hrsReady
12 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
coarsely ground |
|
| 1 | pound |
pinto beans
dried |
|
| 6 | ounces |
tomato paste
|
|
| 2 | cups |
onions
chopped |
|
| 3 | tablespoons |
red pepper flakes
unspiced |
|
| 1 | tablespoon |
cumin
ground |
|
| 1 | x |
salt
|
*
|
| 1 | x |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
coarsely ground |
|
| 453.6 | g |
pinto beans
dried |
|
| 173.4 | ml/g |
tomato paste
|
|
| 473 | ml |
onions
chopped |
|
| 45 | ml |
red pepper flakes
unspiced |
|
| 15 | ml |
cumin
ground |
|
| 1 | x |
salt
|
*
|
| 1 | x |
water
|
*
|
Directions
Soak beans in water, covered overnight.
In a large Dutch oven, cook beef until browned, stirring to keep crumbly. Drain off drippings, if needed.
Add tomato paste, onions and drained beans.
Mix chili powder, cumin and season to taste with salt.
Stir into mixture.
Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours.
