Jack's Easy Chili
Yield
6 servingsPrep
5 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds | ground beef |
|
| 15 | ounces | tomato paste |
|
| 2 | each | bay leaves |
*
|
| 1 | teaspoon | cinnamon |
|
| 1 ½ | teaspoons | salt |
|
| 1 ½ | teaspoons | vinegar |
|
| 1 ½ | teaspoons |
allspice
ground |
|
| 3 | cups | water |
|
| ¼ | teaspoon | garlic powder |
|
| 1 | each |
onions
finely minced |
|
| 1 | teaspoon | worcestershire sauce |
|
| 2 | teaspoons | cumin |
|
| 1 | tablespoon | chili powder |
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
Trans-fat Free, Good source of fiber
Directions
Combine all ingredients in sauce pot. Do not brown beef first.
Simmer 3 hours, coverd, stirring occasionally.
Meat shold be separated with fork while cooking, so that it is very fine.
Serve over pasta; top with chopped onion, shredded colby cheese, kidney beans, oyster crackers, or any combination thereof.
Comments
