Monday, February 6, 2012


2 lb lean ground beef
2 tbsp chili powder
1 tbsp Creole seasoning
1 tsp cumin
2 cans (16-oz each) chili-ready tomatoes, do not drain!
2 cans (16-oz) small red kidney beans
2 cans (8-oz each) tomato sauce
Optional toppings:
shredded cheese
sliced green onion
chopped cilantro
sour cream

In a Dutch oven brown the ground beef over medium-high heat, stirring often, until the meat is browned and crumbly.  Drain the meat well and return to the Dutch oven.

Stir in the chili powder, Creole seasoning, and cumin; and cook while stirring for about a minute.  Stir in the tomatoes with the juice, beans, and tomato sauce.  Bring the mixture to a boil over medium-high heat.  Cover, reduce heat to low and simmer, stirring occasionally, for 15 minutes.

To serve, ladle into bowls and top with the toppings of your choice.

Yield: 8 servings

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