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Chilly Night Chili

Yield 8 to 10 servings

Ingredients

  • 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

How to Make It

  1. 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.

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