No Tomato Chili
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
37
Spice
44
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1130 g
Lean Ground Beef1 medium
Onion (chopped)3 cloves
Garlic (pressed)1 cup
Worcestershire Sauce5 tbsps
Chili Powder2 tsps
Ground Cumin2 tsps
Oregano (dried)400 g
Beef Broth (can)2 cups
Shredded Cheddar CheeseDirections:
1
Crumble the ground beef into a soup pot over medium-high heat
2
Cook and stir until browned
3
Drain off the grease, and season with salt to taste
4
Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes
5
Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano
6
Cook and stir for another 5 minutes
7
Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans
8
Cover, and simmer for about 35 minutes
9
Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno