Yield: 4 Servings
|1 pounds||Ground beef; coarsely ground|
|1 pounds||Red kidney beans; soaked ove|
|6 ounces||Tomato puree|
|2 cups||Chopped onions|
|3 tablespoons||Chili powder|
|1 tablespoon||Ground cumin|
|Salt; to taste|
|Water; to desired consisten|
In a large saucepan or dutch oven, saute beef until browned, about 10 minutes. Pour off excess fat, leaving about 2 Tbsp. Add beans, tomato puree and onions. Stir in chili powder, cumin and salt. Add water.
Bring to a boil. Reduce heat and cook slowly until onions and beans are tender, about 2½ to 3 hours. Add additional water as needed.
Do not let chili cook dry.