Uncle Roy's Chili
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 28 | ounces |
tomatoes, stewed, canned
|
|
| 16 | ounces |
mexican tomatoes
broken up |
* |
| 3 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| 2 | medium |
onions
chopped |
|
| 16 | ounces |
red kidney beans
rinsed, drained |
|
| 2 | cloves |
garlic
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 809.2 | ml/g |
tomatoes, stewed, canned
|
|
| 462.4 | ml/g |
mexican tomatoes
broken up |
* |
| 45 | ml |
chili powder
|
|
| 15 | ml |
red hot pepper sauce
|
|
| 2 | medium |
onions
chopped |
|
| 462.4 | ml/g |
red kidney beans
rinsed, drained |
|
| 2 | cloves |
garlic
minced |
|
Directions
Heat olive oil in a large skillet or Dutch oven.
Add onions and garlic and cook until soft.
Add stewed tomatoes and spices and simmer about 30 minutes.
Add beans and simmer another 20 to 30 minutes.
The cooking time is very flexible.
The main reason for the longer cooking time is to allow the spices to blend with the other ingredients.
