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Total Time
2 Hours 30 Mins
Yield
Makes 8 to 10 servings
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

How to Make It

Cook first 3 ingredients in a 5- to 6-qt. Dutch oven over medium heat, stirring occasionally, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Add chili powder and next 3 ingredients; cook 1 minute. Add tomato paste, and cook 1 minute. Add remaining ingredients. Bring to a boil. Cover, reduce heat to low, and simmer 2 hours.

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