Quick Chili Beans With Beef
"From an old Woman's Day magazine."
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 tablespoons vegetable oil
- 1 cup coarsely chopped onion
- 1 lb lean ground beef
- 2 teaspoons minced fresh garlic
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt (or to taste)
- 1 (28 ounce) can crushed tomatoes
- 1 (14 1/2 ounce) can whole tomatoes, undrained
- 1 cup water
- 3 beef bouillon cubes
- 2 tablespoons chili powder (or to taste)
- 2 (16 ounce) cans red kidney beans
directions
- Heat oil in a large heavy pot over medium heat. Add onion and cook until tender; add beef and garlic. Cook, breaking up beef with a wooden spoon, just until meat has lost its pink color.
- Stir in cumin, oregano and salt; cook 1 minute. Add tomatoes and water. With a wooden spoon, break up whole tomatoes into chunks. Add bouillon cubes and chili powder. Bring to a simmer, breaking up any remaining chunks of meat.
- Cover and simmer 20 minutes, stirring once. Stir in beans. Cook uncovered 10 minutes or until thoroughly heated.
- Taste and add more salt and chili powder if desired. Heat 3 to 5 minutes longer if additional chili powder is added.
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Tweaks
-
We wanted a meatless version, so we dropped the ground beef, decreased the oil to 1 Tbs, replaced the tomatoes with a can of Rotel (could use 2 for more spice), used a 28 oz can of pintos (black beans would work as well) and the salt we used was a chipotle spiced salt. All the cans were undrained, so we didn't add water or bullion. We topped with shredded cheese and cilantro. Yum.
RECIPE SUBMITTED BY
I love food! I collect cookbooks and recipes and read them the way most people read novels. I have no children but I have two cats who also love to eat. I am also a movie buff and one of my biggest pet peeves is when people talk during a movie!
