And, naturally, it was a hit. This recipe, though, requires more attention than the one I make in the slow cooker. So it will require more kitchen time. A way around that, though, is to make it earlier in the day -- maybe even in the morning -- then reheat it on the stove before serving. This will give the flavors time to develop as it sits. And it will give you more time to spend with your guests.
I like serve my chili over rice. I also like to crumble in crackers and shredded cheddar cheese. This rice is especially handy if you're trying to stretch this dish over a large crowd. The rice is filling so each serving doesn't need as much chili.
Recipe from Betty Crocker
Prep time: 25 minutes
Cook time: 1 hr 10 minutes
Makes 4 servings
- 1 pound lean ground beef
- 1 medium onion, chopped (1/2 cup)
- 1 clove garlic, finely chopped
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 can (8 oz.) tomato sauce
- 1 tablespoon chili powder
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 or 16 oz.) kidney or pinto beans, rinsed and drained, if desired
- Cook beef, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
- Stir in remaining ingredients except beans. heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.
- Stir in beans. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.
Note: If you prefer your chili hotter, either increase the chili powder, add 1/2 teaspoon hot sauce or add a jalapeño chili, seeded and chopped.