I know. There are a million chili recipes. In fact, I think I have a dozen or more in my head at any given moment. Ground chuck, stew meat, beans, no beans? And the sacrilege of CORN added?!? Well, this was my version this week and we enjoyed it so I guess it rates a thumbs up!
2 T. olive oil
2 medium white onions, chopped
2 pounds ground chuck
2 T. chopped garlic
1 - 28 oz. can crushed tomatoes
1 - 14.5 oz. can fire roasted diced tomatoes
1 - 14.5 oz. Rotel tomatoes
1 small can tomato paste (and that can filled with water)
1 - 14.5 oz can Fiesta corn, drained
1 can light red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can chili beans
2 small cans diced green chilies
1 T. beef bouillon granules
2 T. chili powder
In a large Dutch oven over medium high heat, add olive oil and onions. Cook, stirring frequently, until onions are softened, about 5 - 7 minutes. Add ground chuck and break up with a spoon. Cook until meat is all crumbly and browned. Drain well.
Add the remaining ingredients and bring to a boil. Reduce the heat to simmer and let cook for several hours.
Top with shredded cheese, sour cream, and/or chipotle cracker bites.
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