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Western Chili Recipe

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This recipe for Western Chili, by , is from Chomp!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christie Rattee

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons vegetable oil
2 onions finely chopped
2 cloves garlic finely grated or pressed
2 teaspoons ground cumin
900 g lean ground beef
1 can whole tomatoes
3 tablespoons chili powder
2 teaspoons dried oregano, granulated sugar and sweet paprika
1 teaspoon cocoa powder
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1 can red kidney bean drained and rinsed

Directions:
Directions:
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook onions and garlic, stirring frequently, until onions are softened, about 5 minutes.

Add cumin; cook, stirring, until fragrant, about 1 minute. Add beef; cook, stirring and breaking up with spoon, until no longer pink, about 5 minutes. Stir in tomatoes, breaking up with spoon.

Stir in chili powder, oregano, sugar, paprika, cocoa powder, salt, pepper and bay leaf; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, for 1 hour. Discard bay leaf.

Stir in beans; cook until heated through, about 3 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours. Reheat before serving.)

Slow Cooker Western Chili
Decrease oil to 1 tbsp; heat in large nonstick skillet over medium-high heat. Cook beef, stirring and breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer to slow cooker. Stir in 1 can (156 mL) tomato paste and remaining ingredients. Cover and cook on low for 8 hours.

Serves 8

 

 

 

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