Oxmoor House MARCH 2006
Cook meat and onion in a Dutch oven over medium-high heat until meat is browned, stirring until it crumbles; drain, if necessary. Stir in beans and remaining ingredients.
Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes or until thickened to desired consistency, stirring occasionally.
Tip: With only five ingredients and a 10-minute prep time, this hot-and-spicy chili is one of our favorites.
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