Friday, August 12, 2011

Speedy Texas Chili by Cynthia Brandon


SPEEDY TEXAS CHILI

1 lb. ground chuck
1 small onion, chopped
1 teaspoon bottled minced garlic
...1 (15.5 oz.) can Bush's Best Chili Beans, undrained
1 (6 oz.) can tomto paste
1 1/2 cups water
1 tablespoon chili powder (I added 2 tablespoons)
1 teaspoon salt
Shredded Cheddar cheese (optional)

Cook first 3 ingredients in a Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.

Stir in beans and next 4 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Top each serving with Cheddar cheese, if you'd like.

Makes 6 cups chili.

Recipe Source: SOUTHERN LIVING - KIDS COOKBOOK

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