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Categories:
vegetable oil onion lean ground beef fresh garlic ground cumin oregano salt tomatoes tomatoes water chili powder red kidney
Viewed: 64 - Published at: 6 years agoIngredients
- 2 tablespoons vegetable oil
- 1 cup coarsely chopped onion
- 1 lb lean ground beef
- 2 teaspoons minced fresh garlic
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt (or to taste)
- 1 (28 ounce) can crushed tomatoes
- 1 (14 1/2 ounce) can whole tomatoes, undrained
- 1 cup water
- 3 beef bouillon cubes
- 2 tablespoons chili powder (or to taste)
- 2 (16 ounce) cans red kidney beans
Method
- Heat oil in a large heavy pot over medium heat.
- Add onion and cook until tender; add beef and garlic.
- Cook, breaking up beef with a wooden spoon, just until meat has lost its pink color.
- Stir in cumin, oregano and salt; cook 1 minute.
- Add tomatoes and water.
- With a wooden spoon, break up whole tomatoes into chunks.
- Add bouillon cubes and chili powder.
- Bring to a simmer, breaking up any remaining chunks of meat.
- Cover and simmer 20 minutes, stirring once.
- Stir in beans.
- Cook uncovered 10 minutes or until thoroughly heated.
- Taste and add more salt and chili powder if desired.
- Heat 3 to 5 minutes longer if additional chili powder is added.
