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1-1/2 -
tablespoons vegetable oil
2
– medium onions, chopped
3
– cloves garlic,
minced
2-1/2 -
pounds ground round beef
3
– cups water
1
– can (28 ounces) crushed tomatoes
1
– can (7-3/4 ounces) Mexican-style tomato sauce
3
– tablespoons
ground red chile
1
– teaspoon ground cumin
1/2
- teaspoon oregano
4
– cups cooked pinto beans
1/2
- teaspoon salt
1/2
- cup Pepper Jack Cheese
- In a large stock
pot at
moderate heat, heat oil. Sauté
the onions and garlic until clear. Add
in the ground beef and brown.
- Add
the water, tomatoes, tomato sauce, red chile, cumin, and oregano.
Bring to a boil. Cover
and reduce heat.
- Allow to
simmer for 1–hour or until meat is tender.
- Stir in the beans
and
simmer uncovered for 30 minutes. You
want the chili to thicken. Add
the salt.
- For a garnish, sprinkle Pepper Jack Cheese on the chili
Picnicking &
Tailgating
You can make the chili a day or two ahead of time.
Heat (on stove or in microwave) and pour into a thermos.
When you get to your picnic and tailgate party, it is nice and hot.
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