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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Quick Beef and Bean Chili Recipe

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This recipe for Quick Beef and Bean Chili is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (16-ounce) cans red kidney beans, drained and rinsed
2 (14.5-ounce) cans diced tomatoes
1 1/2 pounds 85 percent lean ground beef
1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
1/4 cup chopped fresh cilantro leaves
Salt and pepper
Directions:
Directions:
1. Process half of the beans and half of tomatoes in food processor to coarse paste; set aside. Cook beef and onion in Dutch oven over medium heat until meat is no longer pink, about 5 minutes. Stir in garlic, chili powder, cumin, and sugar and cook until fragrant, about 1 minute. Stir in pureed bean-tomato mixture and remaining beans and tomatoes.

2. Bring chili to boil, then reduce heat to low, and simmer, covered and stirring occasionally, until thickened, about 15 minutes. Off heat, stir in cilantro and season with salt and pepper. Serve.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Serve with pickled jalapeņos, shredded cheese, sour cream, & diced avocado.

 

 

 

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