Cumin Chili

by Bob
Categories: Traditional Chili
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Published on: September 19, 2013
Cumin Chili
  1. 3 T cooking oil
  2. 3 onions, chopped
  3. 2 green bell peppers, chopped
  4. 8 cloves garlic, minced
  5. 3 lbs ground beef
  6. 3 28 oz. cans crushed tomatoes
  7. 1 small can tomatoe paste
  8. 3 T ground cumin
  9. 3 t oregano
  10. 3 t salt
  11. 2 t fresh ground black pepper
  12. 1 lb pinto or kidney beans (cooked and drained)
  1. In a large pot, heat the oil over medium low heat. Add the onions, bell peppers, and garlic and cook, stirring until they begin to soften, about 10-15 mins. Increase heat to medium. Add the ground beef and cook, stirring until meat is no longer pink. Drain, and then return to the pot. Stir in the tomatoes, tomato paste, cumin, oregano, salt, and black pepper and bring to a boil. Reduce heat and simmer, partially covered for 10 mins. Add the beans and simmer, partially covered, until the vegetables are tender and the chili is thickened, 30-45 mins.
  1. *If you like spicy chili then add cayenne to taste.*

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