An easy to make, mild chili recipe.
File under: Soup
Recipe by:
Yield: 8 servings
Preptime: 30 minutes
1 tsp. olive
oil
1 medium onion,
chopped
2 cloves
garlic, minced
1 lb. beef stew
meat cut into bite-sized pieces
1 tsp. chili
powder
1 tsp.
cumin
1/2 tsp. cayenne
pepper
One 28 oz. can
crushed tomatoes
One 40 oz. can
Brooks chili hot beans, drained
1/2 tsp. kosher
salt
2 tsp. brown
sugar
Add olive oil, garlic and onion to a 4-quart saucepan. Sweat onion and garlic for a few minutes over medium-low heat. Add beef, chili powder, cumin and cayenne pepper. Raise heat to brown the meat slightly. Add crushed tomatoes, beans, salt and sugar. Reduce heat to a low simmer. Cook for at least 20 minutes before serving, much longer if time permits.
Top with Chihuahua cheese and sour cream. Serve with cornbread.
Lean ground beef may be used in place of stew meat.