Midwest Chili
Yield
6 servingsPrep
20 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck
ground |
|
| 3 | tablespoons |
cumin
|
|
| 2 | pounds |
beef chuck
ground |
|
| 3 | teaspoons |
salt
|
|
| 2 | each |
onions
chopped |
|
| 3 | cups |
water
|
|
| 5 | each |
garlic cloves
minced |
|
| 30 | ounces |
tomato sauce
|
|
| 1 | tablespoon |
red hot chili pepper, dried
ground |
|
| 56 | ounces |
tomatoes
|
|
| 5 | tablespoons |
red hot chili pepper, dried
|
|
| 32 | ounces |
pinto beans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck
ground |
|
| 45 | ml |
cumin
|
|
| 907.2 | g |
beef chuck
ground |
|
| 15 | ml |
salt
|
|
| 2 | each |
onions
chopped |
|
| 7.1E+2 | ml |
water
|
|
| 5 | each |
garlic cloves
minced |
|
| 867 | ml/g |
tomato sauce
|
|
| 15 | ml |
red hot chili pepper, dried
ground |
|
| 1618.4 | ml/g |
tomatoes
|
|
| 75 | ml |
red hot chili pepper, dried
|
|
| 924.8 | ml/g |
pinto beans
|
|
Directions
Add the meat, onions, and garlic to a heavy 5-quart pot.
Break up any lumps with a fork and cook over medium heat, stirring occasionally, unt il the meat is evenly browned.
Stir in the ground chile, cumin, and salt, thoroughly blending the mixture.
Add the water, tomato sauce, and tomatoes, mashing them with a fork.
Bring the mixture to a boil, then lower the heat and simmer.
Stir occasionally.
Taste and adjust seasonings. Stir in the beans and simmer, uncovered, ½ hour longer.
