3 large cloves garlic, minced
2 large onions, chopped
1 lb. ground beef
3 15-oz. cans kidney beans, undrained (or 1 can each of kidney, cannellini or Great Northern, and black beans, undrained)
1 bottle beer
1 16-oz. can diced tomatoes, undrained
1 8-oz. can tomato sauce
2 T. chili powder
2 t. garlic salt
1 t. oregano
1 t. pepper
1-1/2 heaping t. cumin
1/2 t. red pepper
12 or more drops hot sauce
3 15-oz. cans kidney beans, undrained (or 1 can each of kidney, cannellini or Great Northern, and black beans, undrained)
1 bottle beer
1 16-oz. can diced tomatoes, undrained
1 8-oz. can tomato sauce
2 T. chili powder
2 t. garlic salt
1 t. oregano
1 t. pepper
1-1/2 heaping t. cumin
1/2 t. red pepper
12 or more drops hot sauce
Toppings:
Green onions
Cheddar cheese, shredded
Sour cream
Combine garlic, onion, and ground beef in olive oil in large saucepan; cook and stir until onion is softened and translucent and beef is no longer pink. Drain well. Add beans, tomatoes, tomato sauce, and seasonings. Reduce heat and simmer, uncovered, 1 hour. Top with green onions, cheese and/or sour cream when serving. (Best when allowed to sit overnight for flavors to blend. It also freezes well.)
Makes 2 quarts.
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ReplyDeleteI've made this for 30 years and it never fails. I've started using the slow cooker and it works great. No need to saute -- just put everything in and cook on HIGH for 4 hours. I've also made it with just beans (no beef) to please my vegetarian friends and it's delicious that way, too.
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