Cumin Chili

Saturday, October 23, 2010
Another recipe adapted from Cooking Light.

2-3 t minced garlic
1-1/2 lb ground beef
28 oz can whole peeled tomatoes in juices, broken up
2 T tomato paste
1 T cumin
1 t basil
1 t salt
1/4 t black pepper
15 oz can rinsed/drained kidney beans


Heat garlic and meat in large saucepan (can add a little oil if needed) until meat is no longer pink, about 5 min. Stir in remaining ingredients except beans, reduce heat and simmer, partially covered, 10 minutes. Add beans and simmer until chili is thickened.

Variations: initially add 1 onion and 1 green bell pepper, chopped. Increase cooking time to soften vegetables. Also can add 1 bag frozen corn along with the beans.

Serve with grated cheddar cheese and toasted ciabatta.


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