Page 284 - My Cookbook
P. 284
INGREDIENTS
1 to 1-1/2 Lbs chuck roast or round tip roast cut into bite size pieces OR use 85% lean hamburger
1 onion, chopped
1 tsp or 2 cloves minced garlic
3 Tbls chili powder
1 tsp ground cumin
1 15 oz can kidney beans
1 14 oz can diced tomatoes
1 7 oz can diced green chilies
2 cups beef broth
1 tsp salt
2 Tbls cornstarch
DIRECTIONS
Place beef and onions in a stock pot salt and pepper and cook on medium high until onions are translucent.
Reduce heat to medium, add minced garlic, chili powder and cumin. Stir the seasonings into the beef mixture. Reduce heat to medium low; add the beans, green chilies and diced tomatoes. Bring to a boil, add beef broth.
Reduce heat to low; add cornstarch mixed with a little COLD water and simmer for 2 hours.
NOTES
Excerpt From: Richard Jans. “The Best I Ever Ate.” iBooks.
Chili
Meat, Mexican
Difficulty Easy
