Goldwater's Expert Chili
Yield
8 servingsPrep
20 minCook
5 hrsReady
5 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef
coarsely ground |
|
| 1 | pound |
pinto beans
dried |
|
| 1 | can |
tomato paste
|
|
| 2 | cups |
onions
chopped |
|
| 3 | tablespoons |
red pepper flakes
unspiced |
|
| 1 | tablespoon |
cumin
ground |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
water
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef
coarsely ground |
|
| 453.6 | g |
pinto beans
dried |
|
| 1 | can |
tomato paste
|
|
| 473 | ml |
onions
chopped |
|
| 45 | ml |
red pepper flakes
unspiced |
|
| 15 | ml |
cumin
ground |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
water
as needed |
*
|
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.
