Options

Format:
Include:
PRINT
Chunky Beef 'n' Tomato Chili

Chunky Beef 'n' Tomato Chili

Southern Living MAY 2005

  • Yield: Makes about 6 servings (serving size: 1 2/3 cups)
  • Cook time:1 Hour, 25 Minutes
  • Prep time:20 Minutes

Ingredients

  • 1 pound ground round
  • 1 (14.5-ounce) can diced tomatoes with green peppers and onions
  • 1 (14.5-ounce) can diced tomatoes with zesty mild green chiles
  • 1 (10-ounce) can condensed beef broth
  • 2 garlic cloves, pressed
  • 3 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground red pepper
  • 1 (15-ounce) can light kidney beans, rinsed and drained
  • 1 (15-ounce) can dark kidney beans, rinsed and drained
  • Toppings: chipotle hot sauce, shredded Cheddar cheese, chopped green onions, Quick Creamy Vegetable Dip

Preparation

Cook beef in a Dutch oven over medium heat, stirring occasionally into large chunks, 10 minutes or until no longer pink. (Do not stir beef into crumbles.) Drain and return beef to Dutch oven.

Stir both cans of diced tomatoes and next 7 ingredients into browned beef; reduce heat to medium low, and simmer, uncovered, stirring occasionally, 1 hour. Stir in beans, and simmer 15 minutes. Serve with desired toppings.

advertisement

Go to full version of

Chunky Beef 'n' Tomato Chili recipe

advertisement