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Categories:
beef onion garlic tomatoes red kidney beans black beans chili powder cumin cilantro black pepper salt cayenne pepper Iguana
Viewed: 78 - Published at: 3 years agoIngredients
- 1 1/2 lb. beef (coarsely ground for chili)
- 1 medium sized Spanish onion, chopped
- 2 large cloves garlic, minced or crushed with garlic crusher
- 1 (28 oz.) can tomatoes, cut up if whole (or use chopped variety)
- 2 beef bouillon cubes
- 1 can red kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 2 Tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. cilantro
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- dash or two Tabasco
- 1/4 c. Iguana Tom's ultimate salsa
Method
- Brown ground beef and onion in a large Dutch oven.
- Drain off any fat.
- Reduce heat and stir in garlic, tomatoes, bouillon, spices and salsa.
- Do not add beans.
- Cover and simmer over low heat for at least one hour.
- Taste and adjust seasonings.
- Add drained beans and continue to simmer about 1/2 hour.
- Serve with corn bread or tortilla chips.
