Homemade chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean ground chuck |
| 2 | mediums | Onions, peeled and chopped |
| 3 | 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 | 15 oz cans pinto beans, undrained | |
Directions
"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 -