Vernon Volumes text
Wednesday, January 26, 2022
It's been chilly outside so the perfect thing in this weather is chili! We found a recipe online and decided to give it a try. It turned out great and Paige had fun cooking.
Pasting the info below for future reference.
90% lean ground beef
ground black pepper
ground cayenne pepper*
(15 oz.) can
petite diced tomatoes
(16 oz.) can
red kidney beans, drained and rinsed
(8 oz.) can
Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Post a Comment
Post Comments (Atom)