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Camp Chili, Tom-Style
Time: 2 hrs 45 mins
Ingredients
- 3 tablespoons bacon drippings or 3 tablespoons cooking oil
- 2 large red onions, coarsely chopped
- 4 lbs ground beef
- 3 garlic cloves, minced
- 1 (16 ounce) can tomato sauce
- 1 (16 ounce) can kidney beans
- 3 dried red chilies, roasted 1 minute and minced (or chili powder, to taste)
- 1 3/4 cups water (optional)
- 1 1/2 tablespoons salt
- 1 cup cornflour (optional)
- 2 teaspoons dried oregano leaves
- 2 tablespoons ground cumin
- 2 tablespoons brown sugar
Directions
- 1 Heat oil in a heavy dutch oven over medium heat, add onions and cook until they are translucent.
- 2 Combine the beef with the garlic, minced chili, cumin, brown sugar and oregano.
- 3 Add meat and spices to pot with onions.
- 4 Break up any lumps with a fork and continue to cook.
- 5 Add tomato sauce, water and salt.
- 6 Bring to a boil, lower heat and simmer, uncovered, for 1 hour.
- 7 Stir in the corn flour/water to achieve desired consistency.
- 8 Cook 15 minutes longer, stirring. The longer you let it cook, the more flavorful it becomes.
- 9 Adjust seasonings to taste.
- 10 Serve over rice or with crackers.
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