Homemade chili

Yield: 6 servings

Measure Ingredient
2 pounds Lean ground chuck
2 mediums Onions, peeled and chopped
3 \N Cloves garlic, peeled and minced
3 cups Beef broth or water
15 ounces Can tomato sauce
14½ ounce Can diced tomatoes, undrained
3 tablespoons Uncooked oatmeal
1 teaspoon Salt
1 tablespoon Sugar
5 tablespoons Chili powder
1 teaspoon Red pepper
3 \N 15 oz cans pinto beans, undrained

"To serve in the the old-fashioned way, crumble saltines or cornbread in bottom of a bowl, then spoon chili on top. If you are planning to serve it this way, you'll need to add 1 additional cup broth or water to the chili during cooking, so you'll have plenty of liquid in the bowl to take up the crackers or bread. Add grated cheese on top if you wish."

Cook ground beef, onions, and garlic in a Dutch oven until beef is browned, stirring to crumble. Drain in a colander. Return beef mixture to Dutch oven and add remaining ingredients except beans, stirring well. Bring to a boil, cover, reduce heat, and simmer 40 minutes. Add beans; simmer, partially covered, 20 additional minutes.

From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -

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