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Salads - Soups - Sidedishes
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Gluten-Free
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Ingredients |
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1 lb ground chuck
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1 15 oz can of diced tomatoes (liquid included)
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1 15 oz can of red kidney beans (liquid drained)
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1 15 oz can of pinto beans (liquid drained)
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1 8 oz can tomato sauce
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1/2 medium white onion, diced
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1 4 oz can diced green chilies (with liquid)
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2 tablespoons chopped celery
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2 tablespoons chili powder
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1/2 tablespoon ground cumin
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 teaspoon garlic powder
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1 cup water
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Instructions |
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Brown the ground chuck over medium heat, breaking into small pieces with the spatula. Add a dash of salt and pepper while cooking.
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Empty the cooked meat into a spaghetti strainer, and rinse well under very hot water. This removes the bulk of the fat.
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Transfer the beef to a dutch oven, and add the remaining ingredients. Stir together to combine thoroughly.
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Over medium heat, bring to a simmer. Reduce the burner to low, and continue simmering 50-60 minutes, stirring occasionally.
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Originally Submitted
11/17/2008
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