Many friends and relatives have requested my chili recipe, which I've been using for 25 years. It actually won first place in a local contest, chosen from among 10 other entries. It always comes out delicious. Try it and enjoy! —Ramona Nelson Fairbanks, Alaska
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 can (10-1/2 ounces) condensed beef broth, undiluted
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 can (16 ounces) hot chili beans, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 tablespoons sugar
- 1 tablespoon butter
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground cumin
- 1/8 teaspoon crushed red pepper flakes
- Dash cayenne pepper
- 2 cups frozen lima beans, thawed
- Cherry tomatoes, fresh oregano and small chili peppers, optional
Directions
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, tomato sauce and paste until blended. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Add lima beans; cook 5-10 minutes longer or until beans are tender. Garnish with tomatoes, oregano and peppers if desired.
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