Tokyo tom's bonzai chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 4½ | pounds | Ground beef |
| ⅓ | cup | Chili powder |
| ⅓ | cup | Instant minced onion |
| 1 | tablespoon | Ground cumin |
| 2 | teaspoons | Instant minced garlic |
| 1 | teaspoon | Ground black pepper |
| 1 | teaspoon | Robert's Spice Blend |
| (recipe follows) | ||
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Ground red pepper |
| 1 | Bay leaf | |
| 13¾ | ounce | Can, beef broth |
| 29 | ounces | Can, tomato sauce |
Directions
In a large saucepan, heat oil until hot; add beef and cook, breaking up meat, until brown, about 5 minutes; drain off any accumulated liquid. Add chili powder, onion, cumin, garlic, black pepper, Robert's Spice Blend, salt, red pepper, and bay leaf; stir until beef is coated. Stir in tomato sauce and beef broth; simmer, covered, tunil flavors blend, about 1 hour. Remove bay leaf before serving.