Midwestern Chili
Yield
10 servingsPrep
20 minCook
110 minReady
130 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
onions
yellow, peeled and coarsely chopped |
|
| 3 | each |
garlic cloves
peeled and crushed |
|
| ¼ | cup |
olive oil
|
|
| 1 | teaspoon |
oregano
|
|
| 2 | each |
bay leaves
crumbled |
*
|
| 2 | pounds |
ground beef
|
|
| ¼ | cup |
chili powder
|
*
|
| 1 | can |
tomatoes
undrained |
*
|
| 3 | cans |
red kidney beans
4 ounces each |
*
|
| 2 | teaspoons |
salt
|
|
| 3 | tablespoons |
apple cider vinegar
|
|
| ⅛ | teaspoon |
red chili peppers
hot, crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
onions
yellow, peeled and coarsely chopped |
|
| 3 | each |
garlic cloves
peeled and crushed |
|
| 59 | ml |
olive oil
|
|
| 5 | ml |
oregano
|
|
| 2 | each |
bay leaves
crumbled |
*
|
| 907.2 | g |
ground beef
|
|
| 59 | ml |
chili powder
|
*
|
| 1 | can |
tomatoes
undrained |
*
|
| 3 | cans |
red kidney beans
4 ounces each |
*
|
| 1E+1 | ml |
salt
|
|
| 45 | ml |
apple cider vinegar
|
|
| 0.6 | ml |
red chili peppers
hot, crushed |
|
Directions
Sauté onions and garlic in the oil in a large, heavy kettle over moderate heat, stirring occasionally, 10 minutes until golden.
Add oregano, bay leaves and beef and sauté, breaking up meat, 10 minutes until beef is no longer pink.
Add 2 tablespoons chili powder, tomatoes, 2 cans kidney beans and simmer, uncovered, over low heat, stirring occasionally, 1½ hours.
Add remaining chili powder and kidney beans along with salt, vinegar and red peppers.
Simmer, stirring now and then, 15 minutes longer.
Serve hot, or cool and freeze for future use.
