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1 lb Ground beef; coarsely ground
1 lb Red kidney beans; soaked overnight
6 oz Tomato puree
2 c Chopped onions
3 tb Chili powder
1 tb Ground cumin
Salt; to taste
Water; to desired consistency
In a large saucepan or dutch oven, sauté beef until browned, about 10 minutes. Pour off excess fat, leaving about 2 Tbsp. Add beans, tomato puree and onions. Stir in chili powder, cumin and salt. Add water. Bring to a boil. Reduce heat and cook slowly until onions and beans are tender, about 2 1/2 to 3 hours. Add additional water as needed. Do not let chili cook dry.