Hearty Beef Chili
This chili is excellent served with a dollop of
sour cream and topped with grated cheddar cheese, but is even better when
made with fresh whole tomatoes from the garden. Just substitute 10-12 medium
tomatoes, blanched and skinned, for the canned whole tomatoes.
| Recipe By: | Ruth Bittner |
| Serving Size: | 8 |
| Preparation Time: | 2:30 |
| Categories: | Main Dishes, Soups |
| Amount | Measure | Ingredient |
|---|---|---|
| 1-1/4 | cup | onion, minced |
| 1-1/2 | pounds | ground beef |
| 2 | 15 oz. cans | kidney beans |
| 1 | can | tomato soup |
| 2 | 15 oz. cans | canned whole tomatoes |
| 1 | Tablespoon | flour |
| 3 | Tablespoons | water |
| 2 | teaspoons | chili powder |
| 1 | teaspoon | hot chili sauce |
| 2 | teaspoon | salt |
| 1 | teaspoon | pepper |
Brown hamburger with minced onion. Drain off fat. Mix flour, water, chili powder, hot chili sauce, salt, and pepper into a paste. Cut tomatoes into 1" chunks. (If using fresh tomatoes, cook tomaotes over low heat until about 1/3 of water is evaporated before adding to remaining ingredients.) Combine tomatoes, hamburger, onions, and paste in large saucepan or dutch oven. Simmer for two hours. Serve when chili reaches desired thickness.
Back
to Recipes Menu | 
E-Mail
Ruth |