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Chili recipes abound! There are recipes for super-hot "5-alarm" chili, white chili, vegetarian chili — if you can imagine it, there's probably a recipe for it. What sets the following chili recipe apart from the others is that it's loaded with flavor (so the adults will like it) without all the "heat" (so the kids can eat it.)
This makes a lot of chili. Fortunately, it freezes well. I recommend freezing the leftovers in meal-sized portions. If you defrost in the microwave, defrost in 5 minute increments using medium power (50%), stirring each time you add another 5 minutes. Total defrosting time varies, depending on such factors as individual microwave oven wattages and amount of chili being defrosted.
- 5 lbs ground beef
- 2 large onions, chopped
- 3 x 14.5 oz cans pinto beans, drained
- 2 x 14.5 oz cans kidney beans, drained
- 5 x 14.5 oz cans diced tomatoes
- 3 Tbsp cumin
- 3 Tbsp chili powder
- 1 Tbsp oregano
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp fresh-ground black pepper
- Brown ground beef with the onions in a large pot.
- Add the remaining ingredients and simmer for 2 hours, stirring frequently.
- Serving suggestions: spoon chili over cooked rice sprinkle chili with shredded cheddar cheese and serve with tortilla chips bake a potato, split it and stuff with chili.
About the Cook Edit
Sherri Allen is the editor of an online publication devoted to topics such as family, food, home, garden and money. For more great recipes, as well as articles, reviews and coloring pages, visit http://www.SherriAllen.com/
Sherri Allen may be contacted at http://www.SherriAllen.com/
Sherri Allen is the editor of an online publication featuring topics such as family, food, home, garden and money. For great tips, resources, articles, recipes, reviews and coloring pages, visit www.SherriAllen.com