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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Cumin Chilli Recipe

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This recipe for Cumin Chilli is from The Laurich-Pinsent Family Legacy Cookbook, 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:  
1 1/2 tablespoons cooking oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 1/2 pounds ground or minced sirloin beef
3 1/3 cups canned whole tomatoes with their juice (one 28-ounce can), broken up
2 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
/4 teaspoon fresh-ground black pepper
1 1/3 cups drained and rinsed canned pinto or kidney beans (one 15-ounce can)

Directions:
Directions:
Step 1
In a large saucepan, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring, until the vegetables start to soften, about 10 minutes. Increase the heat to moderate. Add the ground beef and cook, stirring, until the meat is no longer pink, about 5 minutes.

Step 2
Stir in the tomatoes, tomato paste, cumin, oregano, salt, and black pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 10 minutes. Add the beans and simmer, partially covered, until the vegetables are tender and the chili thickened, about 5 minutes longer.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serve with your choice of shredded cheese, minced onion and/or sour cream

 

 

 

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