Friday, August 26, 2011

Beef Chili

Best homemade chili ever! Serve with bread & butter, sooooo good......

1&1/2 pounds ground beef or beef stew meat
3 cups chopped onions or green pepper
4 cloves garlic, minced
1 tbsp vegetable oil
2 (15 oz) cans red kidney or black beans, rinsed and drained; or uncooked beans, soaked overnight
2 (14.5 oz) cans diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 cup water
2 tbsp chili powder
1 tsp dried and crushed basil leaves
1/2 tsp black pepper
shredded cheese for topping if desired

    In a large pot cook beef, onions, and garlic in hot oil until meat is brown. Drain fat. Stir in beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and pepper. Bring to boil, reduce heat. Simmer, covered for 20 minutes for ground beef,  60 minutes for cubed stew meat. Stir occasionally. Top with cheese when serving.
    If you cook this with a slow cooker, the meat will be even tender. Cook meat, onions and garlic as directed. Drain fat. Transfer the mixture into a 4- to 5-quart slow cooker. Add beans, tomatoes, tomato sauce, 1/2 cup water, chili powder, basil and pepper. Cover, cook on high-heat setting for 4 hours. Top with cheese when serving.

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