Chilly Night Chili

Southern Living
8 to 10 servings


+ Add To Shopping List
2 pounds lean ground beef
1 large onion, diced
1 (28-ounce) can diced tomatoes, undrained
2 (8-ounce) cans tomato puree
2 (16-ounce) cans kidney beans, undrained
1 (4.5-ounce) can chopped green chiles
1 cup water
2 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon pepper
Hot cooked rice
Toppings: shredded Cheddar cheese, sour cream, sliced ripe olives


Cook beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Return to Dutch oven. Add tomatoes and next 9 ingredients.

Bring mixture to a boil; reduce heat, and simmer 45 minutes. Serve over hot rice with desired toppings.

Created date

October 2003