"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chili with Beans Recipe

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This recipe for Chili with Beans, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Hofler
Added: Monday, February 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T. cooking oil
1 lb. ground chuck
1 large onion chopped
1 clove garlic minced (optional)
1 T. chili powder
1 T. ground cumin
1-2 tsp. salt
Pepper to taste
1 large can diced tomatoes (32 oz.)
1 6-8 oz. can tomato sauce
1 small can Rotel green chilis and tomatoes
1 can kidney beans

Directions:
Directions:
Add oil to pan and saute onion and garlic until soft. add ground beef and cook until no longer pink. Pour off grease. Add salt, pepper, chili powder and cumin and stir. Add chopped tomatoes, tomato sauce and Rotel. Stir, bring to a boil then turn down to low and simmer for 30-45 minutes. Drain kidney beans and add to chili, cook until heated through.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hours, including cooking time
Personal Notes:
Personal Notes:
You may add and subtract ingredients and quantities in this dish. It is very flexible.
You may serve it over rice or spaghetti and top with shredded cheddar cheese, chopped green onions, sour cream, etc.

 

 

 

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