Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3
Recipe by Southern Living October 2012

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Credit: Becky Luigart-Stayner; Styling: Buffy Hargett

Recipe Summary

total:
1 hr
Yield:
Makes 10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook first 3 ingredients in a Dutch oven over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain.

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  • Cook chili powder and cumin in hot olive oil in Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until fragrant. Add tomato paste, and cook, stirring constantly, 2 minutes. Add diced tomatoes, next 7 ingredients, and beef mixture; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 30 minutes. Serve with desired toppings.

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